Panko Crusted Pickled Deviled Eggs Recipe

Panko Crusted Pickled Deviled Eggs Recipe

My most recent restaurant review was centered around Sonata Restaurant at the Mahaffey Theater. For this month’s recipe, Kevin presented a brilliant idea of reverse engineering an item from Sonata’s menu. A few ideas were tossed around and ultimately, we landed on this one – Panko Crusted Pickled Deviled Eggs. We, of course, ordered these during our recent visit to Sonata and we absolutely loved this unique spin on a classic.

Kevin informed me that the Panko Crusted Pickled Deviled Eggs from Sonata were carried over from The Mill by Chef Ted Dorsey who is now the executive chef at Sonata. These deviled eggs boast a tantalizing contrast with a crisp exterior giving way to soft, tangy center that delights the palate with each bite. The brightness of the avocado cream and the subtle kick of the spicy aioli serve as ideal complements to the eggs.

The finished deviled eggs
The finished deviled eggs

I made some notes whilst first trying these at Sonata and when it came time to make my own rendition, I worked backwards and tried to keep each detail as close to the delicious original as possible. I started with the aioli and the avocado cream, which tasted like classic versions of themselves. The pickling of the eggs proved to be the most challenging, as there are at least a few ways to go about this. The concoction I used with red onions turned out spot on to how I had envisioned them. I have used beets in the past, but knew that a lot of people aren’t fond of them and the onions worked quite well in their place. Plan to make this recipe at least 24 hours before you plan to serve them, as the pickling process requires at least one full day.

The ingredients required for this grown up version of deviled eggs are really quite simple – you’ll be able to pick them all up at Rollin’ Oats Natural Food Market. When picking out your eggs, opt for cage free and/or organic, like Vital Farms or Utophien. Rollin’ Oats even has organic breadcrumbs by Edward and Sons. As for the mayo, they also have organic options which makes me more than happy. I recommend Woodstock or Cadia.

Recreating the plating of these eggs was so enjoyable as the presentation of them is quite gorgeous at the restaurant and I love the plating process. Serve these at your next dinner party, or perhaps for the upcoming Super Bowl – your guests will be more than impressed.

The Panko Crusted Pickled Deviled Eggs

Panko Crusted Pickled Deviled Eggs

Abby Allen-Leach
This recipe was inspired by the Panko Crusted Pickled Deviled Eggs on the menu at Sonata Restaurant in St. Petersburg, FL. They're a sophisticated and delicious spin on classic deviled eggs and are perfect for a party or gathering.
4.67 from 3 votes
Prep Time 1 day 30 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine American
Servings 12 people
Calories 286 kcal


Avocado Cream

  • 1/2 avocado ripe and medium-large in size
  • 1/2 lime medium in size - about 2 tbsp
  • 1/2 cup plain greek yogurt
  • 1/2 tsp salt plus more to taste as needed
  • 1/2 tsp olive oil
  • 1/4 tsp black pepper cracked

Spicy Aioli

  • 1 cup mayonnaise
  • 3 garlic cloves
  • 1 tbsp lemon juice
  • 1 1/2 tsp cayenne if you really like heat, add as much as you'd like.
  • 1/2 tsp salt
  • 1/4 tsp black pepper cracked

Panko Crusted Deviled Egg Assembly

  • pickled eggs
  • avocado cream
  • spicy aioli
  • 1 cup panko breadcrumbs
  • 2 cups vegetable or canola oil use any other frying oil of your choice
  • 2 eggs whisked together
  • 1 cup all purpose flour
  • 3 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 2 dashes hot sauce like Diamond Crystal (optional)
  • salt
  • 1/2 tsp paprika
  • fresh dill chopped, for garnish (optional)


Pickled Eggs

  • Make the pickled eggs at least 24 hours before you plan to serve them. Bring a large pot of water with enough water to cover eggs to a boil. Carefully add eggs to pot and boil for 10 minutes. Prepare an ice bath while the eggs boil. After the 10 minutes are up, add eggs to the bath to stop the cooking process. Leave for at least 10 minutes.
    Boiling the eggs
  • In a medium pot, add all pickling ingredients with the exception of the eggs and onions. Bring to a boil, then remove from the heat and add the onions.
    Adding in the onions to the picling mixture
  • While pickling solution cools a bit, carefully peel the eggs, discard ice bath water and place peeled eggs into the bowl used for the bath. Carefully pour pickling mixture with the onions over the eggs in the bowl used for the ice bath and place in the fridge for at least 24 hours.
    The pickling mixture after cooling a bit with the onions

Avocado Cream

  • The day that you're going to assemble your eggs, make the avocado cream. Add all ingredients to a high powered blender and blend until well combined. Mixture should be similar to a yogurt-like consistency. Add water, 1/4 tsp at a time, if mixture is too thick. Season with more salt as needed and refrigerate until ready to assemble
    Finished avocado cream

Spicy Aioli

  • After the cream is complete, make the aioli. Add all ingredients to a high powered blender and blend until well combined. Season with salt as need. Optionally, you can add this mixture to a squeeze bottle or piping bag for plating purposes. Refrigerate until ready to assemble.
    Spicy aioli

Panko Crusted Deviled Egg Assembly

  • 24 hours later, remove eggs from pickling mixture - they should be slightly pink. You can optionally reserve onions and pickling mixture in a jar for another use.
    The eggs after 24 hours in the pickling mixture
  • Cut Eggs in half and carefully scoop out the cooked yolks and add them to a bowl. Mash them and then mix in the mayo, dijon, hot sauce (if using) until smooth. Season with salt as needed.
    Egg yolk mixture
  • Add flour, whisked egg and panko to three separate bowls and have a plate ready. One at a time, coat eggs in flour, next egg (allowing excess to drip off) and then panko. Set on reserved plate.
    Dredging station
  • Heat oil in a medium pot over medium high heat. Line a separate plate with a paper towel. One at a time, fry egg halves for 30 seconds to one minute until golden and crisp, add to paper towel lined plate and season with a pinch of salt. Keep a close eye on these as they cook quickly.
    Egg halves on a plate after draining on a paper towel after frying
  • To assemble eggs, spoon some egg yolk mixture into each panko fried egg half. Swipe some avocado cream on serving plate, place eggs on cream, and spoon/pipe/squeeze the aioli onto the plate. Garnish eggs with paprika and fresh dill if using.
    The Panko Crusted Pickled Deviled Eggs
Nutrition Facts
Panko Crusted Pickled Deviled Eggs
Amount Per Serving
Calories 286 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 11g
Monounsaturated Fat 6g
Cholesterol 119mg40%
Sodium 1005mg44%
Potassium 151mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 300IU6%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 286kcalCarbohydrates: 15gProtein: 7gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 119mgSodium: 1005mgPotassium: 151mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 4mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!


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4.67 from 3 votes (2 ratings without comment)

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