Deviled eggs are the perfect party food. Set a platter of them on a buffet, and you can safely assume they’ll be gone in minutes — such is the appeal of a good deviled egg. But if I had one small quibble to make with the traditional recipe, it would be this: Deviled eggs could use a little crunch.

Enter: deep-fried deviled eggs. They’ve got the same tangy, velvety filling we know and love, but in the upgrade of all upgrades, they also boast a crispy, golden-brown, panko-coated fried egg white that gives them that much-needed extra crunch. The only danger with these deviled eggs is that once you’ve made them this way, you might not be able to go back to the classic ever again.

Why You’ll Love It

Key ingredients in fried deviled eggs

Helpful swaps

Top with caviar for an extra-luxe touch.

Storage and make-ahead tips

What to serve with deep-fried deviled eggs

Deep-Fried Deviled Eggs

Makes 12, serves 6

8 large eggs, divided

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon apple cider vinegar

3/4 teaspoon kosher salt, divided, plus more as needed

1 1/2 cups vegetable or peanut oil, for frying

3/4 cup all-purpose flour

1/4 teaspoon freshly ground black pepper, plus more as needed

1 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 tablespoon finely chopped fresh chives (optional)

Paprika, for sprinkling (optional)

1. Place six of the large eggs in a medium saucepan and add enough cold water to cover the eggs by about 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.

2. When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.

3. Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites in a single layer on a large plate or baking sheet.

4. Use a fork to mash the yolks as finely as possible. Stir in 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon apple cider vinegar, and 1/4 teaspoon of the kosher salt. Taste and season with black pepper and more kosher salt as needed.

5. Transfer the filling to a small plastic bag or piping bag (fit first with a 1/2-inch round or star tip if desired). If using a plastic bag, snip off one bottom corner.

6. Heat 1 1/2 cups vegetable oil in a 10-inch heavy-bottomed, high-sided skillet over medium-high heat until 350 F.

7. Meanwhile, stir 3/4 cup all-purpose flour, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a wide, shallow bowl with a fork. Beat the remaining two large eggs in a second wide, shallow bowl with the fork. Stir 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese together in a third bowl.

8. Working with a few egg whites at a time, dredge in the flour mixture until evenly coated. Then, working with one piece at a time, shake off the excess flour and dredge in the eggs, then the panko mixture, gently pressing the breadcrumbs into the egg white so they stick. Return to the plate.

9. Fry four pieces at a time: Add the breaded egg whites to the hot oil and fry, flipping them halfway through, until browned and crisp all over, 1 to 2 minutes total. Use a slotted spoon or spider to transfer them to a paper towel-lined plate cut-side down. Let cool to room temperature, about 5 minutes.

10. Flip the fried egg whites over. Pipe the filling evenly among the fried egg whites (about 1 heaping tablespoon per deviled egg). Garnish with 1 tablespoon finely chopped fresh chives and a sprinkle of paprika if desired. These are best consumed shortly after frying.

(Stephanie Ganz is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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