Description
A good deviled egg recipe is a staple of any Southern kitchen, and these Cajun style fried deviled eggs are a perfect appetizer or side dish for potlucks, parties, and picnics alike. A creamy Cajun flavored filling is piped into crispy egg white bowls and finished with a sprinkle of smoked paprika for maximum flavor. Impress your guests with this delicious new spin on the beloved classic!
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 bread crumbs
- 2 1/2 tsp gumbo file powder
- Salt & pepper to taste
- Canola oil for frying
Instructions
- Separate the yolks from the eggs, transferring the yolks to a medium sized mixing bowl. Set the empty whites aside.
- 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.
- To a separate medium mixing bowl add the Panko bread crumbs, the gumbo file powder, and the 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.
- Add the egg whites, working in batches of 4, and fry for 2 minutes per side, or until they’re golden brown and crispy. Using a slotted spoon, transfer 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, then arrange them on a pretty plate or serving tray.
- Sprinkle them with a bit of smoked paprika, and serve.
Notes
- Try not to stress too much when peeling the eggs if the whites aren’t perfect. They’re getting coated and fried which will cover up any imperfections!
- Eggs should be completely cooled before you start the recipe. Even slightly warm eggs won’t coat as well, and tend to not hold their shape when fried.
- For best results you’ll need to work quickly when preparing the egg whites. It’s best to set the breading ingredient steps up in a separate station for each step, and to work assembly line style. This will help keep your steps organized while also making the process faster.
- Use real mayonnaise for the filling, NOT miracle whip.
- Can’t find Cajun seasoning? You can substitute Creole seasoning as they are similar, although Creole is more herby and mild in comparison.
- After blending transfer the filling to a large ziplocking bag. Twist the top to force the mixture down toward one corner. Snip off some of the plastic corner and pipe the filling into the fried shells for a pretty presentation and easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Frying
- Cuisine: American, Southern