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Crispy Coconut Curried Devils

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  • Author: Lisa Keys
  • Total Time: 23 minutes
  • Yield: 6 servings 1x


A crispy twist on deviled eggs.



6 Eggland’s Best Eggs, hard-boiled, cooled and peeled

1/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon sweet Asian chili sauce

1/2 teaspoon curry powder

1 tablespoon finely chopped flat leaf parsley, plus additional for garnish

Kosher salt

Freshly ground black pepper

Vegetable oil for deep frying

1-cup whole wheat panko bread crumbs

1/2 cup flaked unsweetened coconut

1/3 cup all purpose flour

1 Eggland’s Best Egg, lightly beaten with 1-teaspoon water

1 scallion, finely chopped


  1. Slice hard-boiled eggs in half lengthwise.
  2. Press yolks through a strainer into a bowl. Add mayonnaise, lemon juice, chili sauce and curry powder; blend well. Stir in parsley and salt and pepper to taste; set aside.
  3. Heat 3-inches of vegetable oil to 350°F.
  4. In another bowl, mix panko and coconut.
  5. Dredge each egg white half in flour. Dip in egg wash to coat and then dredge in panko-coconut mixture.
  6. Fry for 2 to 3 minutes or until golden brown and crispy. Drain on paper towels.
  7. Pipe or spoon yolk mixture into hollows of egg whites.
  8. Arrange on serving platter. Sprinkle with parsley and scallions. 
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Category: appetizers
  • Method: stovetop
  • Cuisine: Asian