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Deep fried eggs with chilli remoulade


  • Mix together the mayonnaise, red wine vinegar, gherkins and capers with 2 chopped, hard boiled eggs, the parsley, mustard and chilli paste until well combined. Taste for seasoning and set aside. 
  • Then put some flour in one bowl, 2 eggs beaten with the milk in another, and the crumbs in a third bowl. 
  • Heat vegie oil in a deep fryer or large heavy-bottomed pot to 180°C. 
  • Flour 6 hard boiled eggs and dip them in the egg wash before crumbing. Then deep fry until golden brown and drain well on kitchen paper towels. 
  • Serve the eggs with the remoulade on the side.


  • ½ cup mayonnaise
  • a good slurp of red wine vinegar
  • 1 tbsp chopped gherkins
  • ½ tbsp chopped capers
  • 10 hard boiled eggs, cooled & peeled + 2 raw eggs
  • 1 tbsp chopped fresh parsley
  • 1 tbsp seed mustard
  • ½ tbsp chilli paste
  • vegetable oil
  • plain flour
  • ¼ cup milk
  • Panko crumbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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