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Crispy Deviled Egg Croquettes Recipe with Spicy Aioli

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A crunchy, handheld snack transforming classic deviled eggs into crispy croquettes served with a flavorful spicy aioli. Perfect for quick, satisfying snacking or entertaining.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon fresh chives, finely chopped
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 eggs beaten with 2 tablespoons water (egg wash)
  • About 2 cups vegetable oil for frying
  • For the spicy aioli:
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon fresh lemon juice
  • ¼ to ½ teaspoon cayenne pepper
  • Salt to taste

Instructions

  1. Place 6 large eggs in a saucepan and cover with cold water by an inch (about 3 cups or 700 ml). Bring to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10 minutes.
  2. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking.
  3. Gently peel the eggs and slice them in half lengthwise. Carefully remove yolks and place in a mixing bowl, keeping whites intact.
  4. Mash the yolks with a fork until smooth. Stir in ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, ½ teaspoon smoked paprika, salt, pepper, and 1 tablespoon chopped chives. Adjust seasoning to taste.
  5. Spoon or pipe the filling back into the egg white halves, slightly overfilling to create a mound.
  6. Using your hands, gently shape the filled eggs into small oval croquettes, about 2 inches (5 cm) long. Wet hands lightly to prevent sticking.
  7. Set out three shallow bowls: one with ½ cup all-purpose flour, one with 2 eggs beaten with 2 tablespoons water, and one with 1 cup panko breadcrumbs.
  8. Dredge each croquette in flour, shaking off excess, then dip in egg wash, and finally coat evenly with panko breadcrumbs. Place on a tray.
  9. Pour about 2 cups (475 ml) vegetable oil into a large skillet and heat over medium heat to 350°F (175°C).
  10. Fry croquettes in batches of 3-4 for 3-4 minutes until golden brown and crispy, turning carefully to brown evenly. Avoid overcrowding the pan.
  11. Use a slotted spoon to transfer croquettes to a paper towel-lined plate to drain excess oil. Let rest for a minute or two.
  12. Mix mayo, garlic, lemon juice, cayenne, and salt ahead of time for the spicy aioli and chill before serving.
  13. Serve croquettes warm with the spicy aioli.

Notes

Chill croquettes in the fridge for 15 minutes before breading if filling is too soft. Maintain oil temperature between 340-350°F to avoid greasy or burnt croquettes. Work in small batches to keep oil temperature steady. Use panko breadcrumbs for extra crunch. Avoid microwaving leftovers to maintain crispiness; reheat in oven instead.

Nutrition

Keywords: deviled eggs, croquettes, crispy snack, spicy aioli, appetizer, party food, fried snack

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