Spicy Bayou Deviled Eggs
The Spicy Bayou Deviled Eggs bring a whole new energy to traditional appetizers. By taking the beloved deviled egg and giving it a Southern-fried twist, this recipe levels up flavor and texture with every bite. The golden, crispy exterior perfectly contrasts the cool, zesty, Cajun-spiced yolk filling, making them an instant favorite for gatherings and parties.
Ingredients
For The 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
For The Breading:
- 1 1/2 cups flour
- 2 large eggs beaten
- 2 cups Panko breadcrumbs
- 2 1/2 tsp gumbo file powder
- Salt & pepper to taste
Instructions
- Separate the yolks from the eggs, transferring the yolks to a medium-sized mixing bowl. Stir in the mayonnaise, relish, mustard, Cajun seasoning, and hot sauce. Whisk everything together until evenly combined and smooth. Cover and refrigerate until ready to use.
- In a separate medium mixing bowl, add the Panko breadcrumbs, gumbo file powder, and salt & pepper. Toss together until evenly incorporated.
- Coat the egg whites in flour, shaking off any excess. Dunk them in the beaten eggs. Then coat them in the breading mixture, packing the crumbs as necessary to coat.
- Fill a heavy-bottomed pot with canola oil until it's 2-3 inches high. Heat until a thermometer reaches 350 degrees Fahrenheit.
- Add the egg whites, working in batches of 4, and fry for 2 minutes per side or until they're golden brown and crispy. Remove them to a paper towel-lined plate to drain any excess grease. Repeat until all the egg whites are fried.
- Pipe the creamy yolk mixture into each fried egg. Sprinkle them with a bit of smoked paprika and serve.
Tried this recipe?Let us know how it was!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.