Tony’s Fried Deviled Eggs

Prep Time

15 minutes

Cook Time

30 minutes


3-4 people

Crunchy, creamy, and creole! Chef Ben McGraw @firehousegrub has put his spin on a classic by deep frying delicious deviled eggs.

Tony’s Fried Deviled Eggs

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  • 6 extra large eggs

  • Frying oil

  • 1/2 cup mayo

  • 1 tablespoon Dijon mustard

  • 1 tablespoon finely chopped dill pickles

  • 2 teaspoons Tony’s Original Creole Seasoning

  • flour

  • 1 beaten egg

  • Panko breadcrumbs

  • 1 jalapeño thinly sliced

  • Clear


  1. Bring a small pot of water to a boil. Drop eggs in water. Cover and reduce heat to low. Continue to cook for 13 minutes.
  2. Remove eggs from pot and transfer to a bowl with ice water.
  3. While the eggs are cooling, make the topping by combining mayo, mustard, dill pickles, and seasoning in a bowl.
  4. Peel eggs and cut them in half. Take out yolks and put them in a bowl with other ingredients. Stir to combine.
  5. Heat frying oil to medium-high heat. Coat egg whites in flour. Dredge in egg. Coat in panko breadcrumbs.
  6. Fry until golden brown. Remove and place on paper towel to drain grease.
  7. Place filling in a sandwich baggie and cut the corner off. Squirt filling onto each fried egg. Garnish with sliced jalapeños and enjoy!

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