Cole Saladino/Thrillist

Denver Omelet Deviled Eggs Recipe

Total Time:  1 hour
Yield:  24


  • 15 eggs
  • ⅔ cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon yellow mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon onion powder
  • 1 quart vegetable oil
  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • 4 ounces diced pancetta
  • ½ red bell pepper, finely chopped
  • ½ green bell pepper, finely chopped
  • Hot sauce, for serving


  • Place 12 eggs in a single layer in a medium saucepan and fill with enough water to cover eggs by an inch. Bring to a boil. Cover, remove from heat, and leave covered for 15 minutes.
  • Rinse under cold water for 1 minute. Crack egg shells and carefully peel under cool running water.
  • Slice eggs in half lengthwise, removing and transferring yolks to a medium bowl, and placing the whites aside.
  • Mash yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, pepper, and onion powder; mix well. Stir in bell peppers until combined. Transfer mixture to a large Ziploc bag and chill in the fridge while you fry the egg whites.
  • Heat oil to 375℉ in a deep fryer or heavy pot fitted with an oil thermometer.
  • Whisk 3 raw eggs in a shallow dish. Put flour in another dish and panko in a third dish. Dredge egg whites in flour, then beaten eggs, then panko. Carefully place crumb-coated egg whites into hot oil and cook for 1 minute, or until they are crisp and golden brown. Remove and drain on a rack or paper towel.
  • Cook pancetta in a medium skillet until crispy, about 5 minutes.
  • Snip a corner off the Ziploc bag and pipe the yolk mixture onto the fried egg whites. Sprinkle pancetta on top.
Cole Saladino/Thrillist