These low carb fried deviled eggs are a crunchy twist on the classic deviled egg and they’re so easy! The Parmesan coating adds a great crunch to deviled eggs.

A mixture of panko breadcrumbs and Parmesan cheese creates a fried crispy coating for the whites of these deviled eggs. The first bite is crunchy while the familiar creaminess of the dill-spiked filling and the softness of the egg white make for an interesting take on this traditional Southern deviled egg hors d’oeuvre.



Just in time for the holidays we have a really yummy mix it up kind of recipe for you. If you are in charge of bringing deviled eggs – maybe try our fried deviled egg recipe. The crunch of the egg is a really nice change to your typical deviled egg.

There are loads of recipes out there for deep fried deviled eggs that have the whites coated in bread crumbs and then deep fried. I’m sure those are delicious, but I’m sharing a low carb twist on the deep fried deviled egg with you today. You’re going to love it.

Plus, everyone likes fried things so you’re kinda guaranteed it will be a hit. I am a really big fan of deviled eggs, and these do not make me wish I had the regular kind. Anyway – you should try them! Enjoy!



For The Filling:
12 hard boiled eggs, peeled & halved lengthwise
2 tbsp mayonnaise
1 1/2 tbsp dill pickle relish
2 tsp yellow mustard
1- 1 1/2 tsp Cajun seasoning
2-3 dashes hot sauce


For The Breading:
1 1/2 cups flour
2 large eggs, beaten
2 cups Panko bread crumbs
2 1/2 tsp gumbo file powder
salt & pepper, to taste



Separate the yolks from the eggs, transferring the yolks to a medium sized mixing bowl. Stir in the mayonnaise, relish, mustard, Cajun seasoning and hot sauce. whisk everything together until evenly combined and smooth. Cover, and refrigerate until ready to use.
To a separate medium mixing bowl, add the Panko bread crumbs, the gumbo file powder, and the salt & pepper. Toss together until evenly incorporated.
Coat the egg whites in flour, shaking off any excess. Dunk them in the beaten eggs. Then coat them in the breading mixture, packing the crumbs-as necessary- to coat.

Fill a heavy bottomed pot with canola oil until it’s 2-3 inches high. Heat until a thermometer reaches 350 degrees.
Add the egg whites, working in batches of 4, and fry for 2 minutes per side- or until they’re golden brown and crispy. Remove them to a paper towel lined plate to drain any excess grease. Repeat until all the egg whites are fried.
Pipe the creamy yolk mixture into each fried egg. Sprinkle them with a bit of smoked paprika, and serve.


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