You haven’t had deviled eggs until you’ve tried FRIED deviled eggs! The texture of the fried whites is a perfect contrast to the creamy yolk filling. I also add some diced sausage for even more flavor!
This post is sponsored by al fresco.
I’ve been a fan of deviled eggs ever since my mom made them for me when I was a little girl. They were all the rage in the 70’s, and that meant my mom made them a lot in those days.
But even those can’t compare to these Fried Deviled Eggs.
Whenever I create a new recipe, I try to keep texture in mind. Deviled eggs are delicious, but there isn’t a lot of texture contrast going on. Cooked whites are still pretty soft and the filling should always be creamy and light.
By adding panko breadcrumbs and gently frying the whites, the texture contrast becomes almost perfect. Crispy whites that pair perfectly with the creamy, soft yolk filling.
But that’s not all!
I also add some diced al fresco sausage to the whites after they’re fried but before piping on the yolk filling. It’s a hidden surprise of flavor with minimal effort. I use al fresco chicken sausage because it has so much flavor that no matter which flavor I choose, I know it will make my Fried Deviled Eggs something extra-special delicious.
For this particular Fried Deviled Eggs recipe, I chose al fresco’s Sun Dried Tomato chicken sausage. I love the balance of flavors and I only need two links for this entire dish! If you want to make these for a crowd, just use the entire package of al fresco sausage and double the recipe.
These go quick, so you might want to double the batch anyway! You can also fry just half and serve the remaining eggs the traditional deviled way. Just don’t skip the sausage – it’s the best part!
- 2 tsp extra-virgin olive oil
- 1/2 package al fresco chicken sausage, (I use Sun Dried Tomato flavor but any flavor will be delicious)
- 1 dozen large hard-boiled eggs
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp dijon mustard
- 1/2 tsp hot sauce
- 1/2 tsp coarse salt
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 cups canola oil, (this is just a suggested amount; fill your pan with enough oil to reach about halfway or so up the sides of the whites)
- Hard boil your eggs using your favorite method. (I use the Instant Pot: Add one cup of water then place the trivet on top. Place the eggs on the trivet. Manual, 5 minutes, NPR 5 minutes, then QPR. Run immediately under cold water and peel.)
- Heat oil in a large saute pan over medium-high heat. When the oil is shimmering, add the diced al fresco sausage. Cook until lightly browned.
- Slice the eggs in half lengthwise and remove the yolks. In a medium bowl, mix together the yolks, mayo, sour cream, mustard, hot sauce and salt until very smooth. Use a fork to vigorously break up the yolks if necessary.
- Dredge the whites in flour, then the egg (allow excess to drip off), then breadcrumbs. Heat oil in a large skillet. Fry the whites on both sides until golden brown, taking care not to overcrowd the pan. Drain on paper towels.
- Fill each fried white with a few pieces of sausage, then top with yolk mixture. (I like to use a piping bag, it makes them so pretty).