These deep fried jalapeno popper deviled eggs start with a deep fried egg white, stuffed with a creamy yolk mixture, and topped with sliced jalapenos, bacon, and cayenne pepper.
Ever wondered what deviled eggs on steroids would be like?!? Ok, ok. I realize you probably haven’t. Regardless you now know. You’re welcome 😉
You might be thinking these eggs seem like a bit much. Admittedly they are. I’m not gonna lie, they aren’t the healthiest deviled egg out there….in fact they are likely one of the least healthy. They’re deep fried for goodness sake!
That being said they are perfect for special occasions. I mean, everyone deserves to splurge sometimes, right?!?! I certainly think so.
Since many of us will be celebrating Easter in a nontraditional manner this year (ya know, due to the whole self distancing thing) why not go for a nontraditional deviled egg. Plus I know a lot of you out there are feeling pretty indulgent given the circumstances. Believe me, I get it. I’m right there with ya.
I know you’re dying to hear more about these deviled eggs, so let me tell you about them. It all begins with the egg whites which are coated in bread crumbs and fried until they shell is crispy and golden brown.
The deep fried egg boats are then filled with a creamy yolk mixture containing cream cheese, sour cream, Dijon mustard, and some pickled jalapeno juice for acid and heat.
Crowning each egg is a slice of fresh jalapeno to brighten it up, a strip of crispy bacon (because BACON!!), and a sprinkle of cayenne to spice it up.
So what do you need to make these eggs?
- Bacon: I recommend thick cut for extra bacon-y goodness.
- Water: For boiling the eggs.
- Oil: A neutral flavored, high smoke point oil like vegetable or canola work best for deep frying
- Cream cheese
- Sour cream: Alternately you could use mayonnaise. I tested this recipe with both sour cream and mayo, but ultimately decided on sour cream. It really all comes down to preference. Both work well.
- Pickled jalapeno juice: If you don’t have a jar of pickled jalapenos on hand you could use white vinegar instead.
- Dijon mustard
- Onion powder
- Fresh jalapeno: Or pickled jalapeno if you prefer. I tried both, but preferred the crunchy freshness of the non-pickled variety.
- Cayenne pepper: For extra heat!!!
How do you make deep fried jalapeno popper deviled eggs? (+ tips)
Preheat oven to 400 degrees. Line a sheet pan with tin foil and place the bacon strips upon it. Bake for 10-15 minutes or until crispy.
Add six eggs to a sauce pan and cover with water. Water level should be at least one inch above the eggs. Bring water to boil, remove from heat, and cover with lid. Allow eggs to sit in the hot water for 12-15 minutes. Do not remove the lid during this time.
Meanwhile, heat oil to 350 degrees in a cast-iron pot or deep fat fryer. Oil should be at least three inches deep.
Remove the bacon from the oven.
Transfer to a paper towel lined surface to absorb excess oil.
Remove the eggs from the water and transfer to a bowl of ice water or run under cold water from faucet for at least one minute. Peel the eggs then cut them in half lengthwise. Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork and add cream cheese, sour cream, pickled jalapeno juice, Dijon mustard, and onion powder. Stir until fully combined and smooth.
Cut each bacon strip into six pieces uniform in size. Slice the jalapeno. You may leave the seeds and membranes or choose to remove them depending on your desired level of spiciness.
Crack the remaining egg into a small bowl and scramble it. In a second small bowl add the flour; in a third the bread crumbs.
Coat egg white in flour, then egg, then bread crumbs. The flour sticks better if the egg is slightly damp.
Fry eggs, in batches of no more than four, for 1-2 minutes or until golden brown. Remove eggs from oil with a slotted spoon or metal tongs and place on a paper towel lined surface to absorb excess oil. Allow to cool for five minutes.
Fill each egg with approximately one tablespoon of yolk mixture. Garnish with jalapeno and bacon. Sprinkle with cayenne pepper and serve warm. Leftovers may refrigerated for up to three days, however, like most fried food items the breading becomes soggy. For that reason I recommend trying to avoid having leftovers.
- 2 slices of bacon (thick-cut preferred)
- 7 large eggs, divided
- Water, for boiling
- Vegetable or canola oil, for frying
- 2 tablespoons cream cheese, room temperature
- 2 tablespoons sour cream, may substitute mayonnaise
- 2 tablespoons pickled jalapeno juice, may substitute white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1/4 cup bread crumbs
- 1 small/medium jalapeno
- Cayenne pepper
- Preheat oven to 400 degrees.
- Line baking sheet with tin foil and lay out bacon strips. Bake bacon strips for 10-15 minutes or until crispy.
- Place six eggs in a sauce pan and add enough water to cover eggs. Bring to a boil, remove from heat, and cover. Allow the eggs to sit in the hot water for 12-15. Do not remove the lid during this time.
- Meanwhile, heat oil in cast iron pot or deep fat fryer to 350 degrees. Oil should be at least three inches deep.
- Remove bacon from oven and transfer to a paper towel lined surface.
- Remove the eggs from water and transfer to a bowl of ice water or run them under cold water for at least one minute.
- Peel eggs, then cut them in half lengthwise. Remove yolks and transfer to a small bowl.
- Mash the yolks and then add the cream cheese, sour cream, pickled jalapeno juice, Dijon mustard, and onion powder. Stir until fully combined and smooth.
- Cut each strip of bacon into six pieces uniform in size. Slice jalapeno.
- Crack an egg into a small bowl and whisk. In a second small bowl add the flour and in a third, add the bread crumbs.
- Coat egg white in flour, then egg followed by bread crumbs. Fry for 1-2 minutes or until golden brown in batches of no more than four. Remove with a slotted spoon or metal tongs and transfer to a paper towel lined surface to absorb excess oil.
- Once all the egg whites have been fried and cooled for at least five minutes, fill them each with approximately one tablespoon of the yolk mixture. Garnish each egg with a jalapeno and bacon. Sprinkle with cayenne pepper and serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 114mgSodium: 154mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 5g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
If you make these deep fried jalapeno popper deviled eggs I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥