Description
Cajun Style Fried Deviled Eggs are a spicy twist on the classic appetizer featuring crispy, golden-fried egg whites filled with a creamy, zesty yolk mixture. Coated in a flavorful blend of Cajun seasoning and panko breadcrumbs, these deviled eggs offer a crunchy texture paired with a rich, tangy filling enhanced by dill pickle relish, mustard, and a hint of hot sauce. Perfect as a party snack or a flavorful side, these deviled eggs combine Southern-style spice with the comfort of traditional deviled eggs.
Ingredients
Scale
Eggs and Filling
- 12 hard boiled eggs, peeled & halved lengthwise
- 2 tbsp mayonnaise
- 1 1/2 tbsp dill pickle relish
- 2 tsp yellow mustard
- 1 – 1 1/2 tsp Cajun seasoning
- 2–3 dashes hot sauce
Breading
- 1 1/2 cups flour
- 2 large eggs, beaten
- 2 cups Panko bread crumbs
- 2 1/2 tsp gumbo file powder
- salt & pepper, to taste
For Frying
- Canola oil (for frying, enough to fill pot 2-3 inches deep)
Instructions
- Prepare the yolk filling: Separate the yolks from the hard-boiled eggs and place them in a medium mixing bowl. Add mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce. Whisk thoroughly until the mixture is smooth and evenly combined. Cover and refrigerate until ready to use.
- Make the breading mixture: In another medium bowl, combine the Panko bread crumbs with gumbo file powder, salt, and pepper. Toss well to distribute the spices evenly throughout the crumbs.
- Coat the egg whites: Lightly coat each egg white half with flour, shaking off excess. Dip them into the beaten eggs, then press them firmly into the seasoned bread crumb mixture, ensuring a thorough coating. Repeat for all egg whites.
- Heat the oil: Pour canola oil into a heavy-bottomed pot to a depth of 2-3 inches. Heat the oil to 350°F (175°C) using a thermometer to maintain the temperature accurately.
- Fry the egg whites: Working in batches of four to avoid overcrowding, carefully place the breaded egg whites into the hot oil. Fry each side for about 2 minutes or until they achieve a golden brown and crispy texture. Remove with a slotted spoon and drain on paper towels to remove excess oil. Repeat until all egg whites are fried.
- Assemble the deviled eggs: Using a piping bag or spoon, fill each fried egg white half with the chilled creamy yolk mixture. Sprinkle a pinch of smoked paprika over each for added color and flavor. Serve immediately while still warm and crispy.
Notes
- For best results, keep the oil temperature steady at 350°F to ensure crispiness without absorbing excess oil.
- You can adjust the amount of Cajun seasoning and hot sauce to match your preferred spice level.
- Use fresh panko bread crumbs for the crunchiest coating; store-bought pre-seasoned breadcrumbs are not recommended.
- Make sure eggs are completely cooled and peeled well to avoid tearing during breading.
- Gumbo file powder adds an authentic Cajun flavor, but it can be substituted with finely ground dried thyme or smoked paprika if unavailable.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 2 halves
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 210mg
Keywords: deviled eggs, Cajun deviled eggs, fried deviled eggs, appetizer, spicy eggs, Cajun recipe, finger food, party snacks
