Fried Deviled Eggs

Fried Deviled Eggs


  • 2 tsp extra-virgin olive oil
  • 1/2 package al fresco chicken sausage (optional)
  • 1 dozen large hard-boiled eggs
  • 1/3 cup Simon's Secret Sauce (Any flavor)
  • 1/4 cup sour cream
  • 1/2 tsp coarse salt

For frying:

  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 2 cups canola oil, (this is just a suggested amount; fill your pan with enough oil to reach about halfway or so up the sides of the whites)


  1. Hard boil your eggs using your favorite method. (I use the Instant Pot: Add one cup of water then place the trivet on top. Place the eggs on the trivet. Manual, 5 minutes, NPR 5 minutes, then QPR. Run immediately under cold water and peel.)
  2. Heat oil in a large saute pan over medium-high heat. When the oil is shimmering, add the diced al fresco sausage. Cook until lightly browned.
  3. Slice the eggs in half lengthwise and remove the yolks. In a medium bowl, mix together the yolks, Simon's Secret Sauce (any flavor), sour cream and salt until very smooth. Use a fork to vigorously break up the yolks if necessary.
  4. Dredge the whites in flour, then the egg (allow excess to drip off), then breadcrumbs. Heat oil in a large skillet. Fry the whites on both sides until golden brown, taking care not to overcrowd the pan. Drain on paper towels.
  5. Fill each fried white with a few pieces of sausage, then top with yolk mixture. (I like to use a piping bag, it makes them so pretty).
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