Melinda’s Chicken Fried Deviled Eggs

Melinda's Chicken Fried Deviled Eggs

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Course: Appetizer
Cuisine: American


  • 1 Dozen Eggs Hard Boiled
  • 3 Tbsp Mayonnaise
  • 3 Tbsp sour cream
  • 3 Tbsp green onions Sliced
  • 3 Tbsp Melinda's Scotch Bonnet Sauce
  • 1 Cup flour
  • 2 Eggs
  • 2 Tbsp water
  • 2 Cups Panko
  • 5 Cups vegetable oil
  • paprika
  • green onions
  • Pickled Mustard Seed


  • Boil one dozen eggs. Peel eggs and cut 1 inch from top and 1/4 inch from bottom. Remove the yolks and keep them ready for a the filling.
  • Mix sour cream, egg yolks, mayonaise, Melinda's Scotch Bonnet, and green onions together in a bowl. Pour mixture into Ziploc bag and refrigerate.
  • Dip eggs in flour, then egg/water mixture, then panko. Refrigerate for 30 mins to 1 hour.
  • Fry for 1 - 2 minutes in 4 - 5 cups vegetable oil or until golden brown.
  • Fill fried eggs with mixture from Ziploc bag.
  • Garnish with cayenne or paprika, green onions, and pickled mustard seeds. Top it off with Melinda's Scotch Bonnet sauce.


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