Fried Deviled Eggs & Fermented Cabbage

Every Dutch birthday celebration or family get-to-together, there are deviled eggs on the table. My grandma loves to add curry powder to egg yolks. If you like smoked paprika, you can also add that! For this recipe I got the opportunity to work together with Kouchi Jars. Therefore I decided to update the more regular deviled eggs. Sounds interesting right?

But first, let me tell you something about Kouchi Jars. Kouchi Jars is a start-up in Amsterdam specialized in making fermented vegetables. Roena & Layla decided to turn leftover into delicious crunchy snacks. Their mother is from Ukraine, where fermenting vegetables is still a very common thing to do. Especially during the winter, since getting fresh vegetables was hard during that time of the year. The business started when they decided to ferment vegetable leftovers. In the beginning they handed these out to friends and family. Nowadays, they are working on turning it into sustainable business. Curious to their business? See their Instagram page here!

I hope you are going to love these fried deviled eggs as much as I do! I love the combination of the acidity of the fermented vegetables and the more fatty egg. However, if you can’t get this delicious fermented cabbage, you can also use other fermented vegetables. Even pickles will be delicious on top of these snacks!

Fried Deviled Eggs & Fermented Cabbage

Servings 10 Deviled Eggs
Prep Time 10 minutes
Cook Time 20 minutes
10 minutes


  • Piping Bag
  • Fryer
  • Fine Sieve
  • Cooking pan


  • 5 Eggs
  • 2,5 tbsp Mayonnaise
  • ½ tsp Curry Powder my favorite: Curry Powder of Arva Spices. Great blend!


  • 2 Egg
  • 10 tbsp Flour
  • Breadcrumbs

Serve with..

  • Fermented Vegetables like this fermented beet/cabbage of Kouchi Jars
  • Chives



  • Cook 5 eggs on a low heat for about 8 minutes, or until hard-boiled. If you are using very fresh eggs, you can add ½tsp of Baking Soda to your cooking water. By doing this, your eggs will be easier to peel later on.
  • Preheat your fryer on 180 degrees Celsius or 356 degrees Fahrenheit.
  • Grap 3 deep plates, and add the flour to one, the eggs to one and the breadcrumbs to the last plate. Use a fork to whisk the eggs so the egg yolks and egg whites are mixed.


  • Peel the cooked eggs, and cut them in half.
  • Transfer all the egg yolks to a fine sieve, which is placed on a bowl. Push all the egg yolks through the fine sieve with the back of a spoon. Mix the fine egg yolks with the mayonnaise, curry powder and some salt & pepper. You can add this mixture to a piping bag already.
  • In the meanwhile, you can drain the fermented vegetables in a fine sieve, which placed on a bowl.
  • Time to give the egg white a winter coat! Repeat the following steps for each cooked egg white. First, coat the egg with a thin layer of flour. Drop the egg in the mixed egg, whereafter you coat the egg with breadcrumbs. You can bread these eggs once, or if you prefer the breading to be crunchier, you repeat the steps twice for each egg half.
  • Fry the eggs for about 2-3 minutes, or until golden brown and crisp.

Time to serve!

  • Once the fried eggs are cooked down to room temperature, you can fill them with the egg yolk mix. Top the egg with the fermented cabbage and chives! Serve directly.
Course: Snack
Cuisine: American, Dutch
Keyword: Vegetarian

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