Ingredients:

  • 6 large eggs
  • 1/4 cup (60g) mayonnaise, preferably full-fat
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) sweet pickle relish
  • 1/4 teaspoon paprika, plus extra for garnish
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (60g) all-purpose flour
  • 1 large egg, beaten
  • 1 cup (100g) panko breadcrumbs
  • Vegetable oil, for frying (approximately 2-3 cups / 475-710ml)

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Immediately transfer to an ice bath.
  2. Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
  3. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, pickle relish, paprika, salt, and pepper. Mix well until creamy.
  4. Spoon or pipe the deviled egg filling back into the egg white halves. Gently press down to ensure the filling is secure. Place the stuffed eggs on a plate or tray, cover and refrigerate for at least 20 minutes.
  5. Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
  6. Gently dredge each stuffed egg half in flour, shaking off any excess. Dip into the beaten egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  7. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully lower the breaded egg halves into the hot oil, a few at a time, being careful not to overcrowd.
  8. Fry for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the eggs from the oil and place them on a plate lined with paper towels to drain.
  9. Sprinkle with extra paprika and serve immediately. Enjoy your delicious fried deviled eggs!