Fried Deviled Eggs
Published June 20, 2021 • Updated February 28, 2026
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If you love deviled eggs, wait until you try them fried. The creamy roasted red pepper filling is the perfect contrast to the crispy fried egg whites. Dip them in a gluten-free crumb coating, fry until golden, and you've got the best appetizer on the table.
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Ingredients
6 hard boiled eggs, peeled -
2-3 tablespoons mayonnaise
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2 oz cream cheese, softened
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¼ cup diced jarred roasted red peppers
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1 teaspoon dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon smoked paprika
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1/4 cup almond flour
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1 egg, beaten
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1/2 cup pork panko
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Avocado oil for frying
Step by Step Instructions
Step by Step Instructions
Make the filling
To make the filling, combine cream cheese, roasted red peppers, mustard, salt and smoked paprika to the yolks in the food processor. Blend until smooth. Set egg yolk mixture aside. (If you don’t have a food processor, you can mix using an electric mixer or by hand with a fork.)
Coat egg whites
Working with one egg white half at a time, first dip into the almond flour. Then dip into the egg wash. Finally, dredge into the pork panko. Repeat with remaining egg whites.
Fry them
Heat avocado oil in a skillet over medium heat. Working in small batches, fry the coated egg whites in the hot oil until golden brown on each side (about 1-3 minutes per side). Remove from the oil and place on a paper towel lined plate to catch the excess oil.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use regular breadcrumbs instead of pork panko for frying?
Pork panko gives the best flavor and crunch, but gluten-free breadcrumbs work too. The texture will be a little different, but still good.
What can I substitute for cream cheese if I want a dairy-free option?
Dairy-free cream cheese works great, or try mashed avocado for a lighter filling. Just make sure whatever you use has a similar creamy texture.
How should I store leftover fried deviled eggs?
Store leftovers in an airtight container in the fridge. They're best within 1-2 days - the coating loses its crunch after that.
Can I make the filling ahead of time?
Yes! Make the filling a day ahead and keep it in the fridge. Just fry and assemble right before serving so the coating stays crispy.
How can I make these fried deviled eggs a bit spicier?
Add a few dashes of hot sauce to the filling, or mix in some finely chopped jalapenos.
These are genuinely one of the most interesting things I've made in months. The pork panko crust gets this crunch that holds up even after sitting out, and the roasted red pepper filling against the crispy exterior is a really smart combo. My one note: chill the filling for 20-30 minutes before piping, otherwise it's too soft to hold its shape when you go to coat them and the whole thing gets messy fast. Four stars because the process is finicky the first time, but the result is worth sorting out.
Never fried anything before and picked this as my first try. Pork panko crust went golden, and that roasted red pepper filling against the crunch is kind of unbelievable.
Made these for game day last weekend and they were a hit overall, but I had a frustrating problem with the coating not staying on during frying. I pressed the pork panko on pretty firmly before they went in the oil, but a few of them came out nearly bare by the time they were golden (the filling still tasted great, at least). My oil was sitting around 350 so I don't think that was it. Could it be the curved shape making it hard for the panko to grip, or did I need to let the almond flour layer set a little longer before dipping in the egg? I've done plenty of breaded frying before but the shape here is so different from a flat piece of chicken or fish. Would chilling them before frying help the coating stick better?
Chilling helps a lot. 20 minutes in the fridge before frying and the panko actually sticks. I press it on pretty hard too, almost squeezing it around that curved shape.
Hadn't made deviled eggs since going keto, and these brought back seven years of Easter Sundays all at once.
Seven years! The fried coating honestly makes these better than the original anyway. Pork panko crunch is hard to beat.