Cajun Style Fried Deviled Eggs with a Spicy Crunch Factor Recipe

Introduction

Cajun Style Fried Deviled Eggs bring a flavorful twist to a classic appetizer, combining spicy, creamy yolk filling with a crispy, crunchy coating. These bite-sized delights are perfect for parties or a snack with an exciting kick.

Ingredients

• 6 large hard boiled eggs
• 1/2 cup mayonnaise
• 1 tablespoon dill pickle relish
• 1 tablespoon yellow mustard
• 1 teaspoon Cajun seasoning
• 1 teaspoon hot sauce
• 1/2 cup flour
• 2 large eggs, beaten
• 1 cup panko bread crumbs
• 1 teaspoon gumbo file powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon smoked paprika

Instructions

1. Step 1: Gently slice the hard boiled eggs in half and carefully remove the yolks, placing them into a mixing bowl.
2. Step 2: In the bowl with the yolks, mix together mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce until creamy and smooth. Refrigerate for about 15 minutes.
3. Step 3: In a separate bowl, combine panko bread crumbs with gumbo file powder, salt, and pepper.
4. Step 4: Coat each egg white half first in flour, then dip into the beaten eggs, and finally roll in the breadcrumb mixture to fully coat.
5. Step 5: Heat canola oil to 350°F (175°C) in a heavy pot suitable for frying.
6. Step 6: Fry the breaded egg whites in batches for 2 to 3 minutes, or until they turn golden brown and crispy.
7. Step 7: Remove fried egg whites with a slotted spoon and place them on paper towels to drain excess oil.
8. Step 8: Fill each fried egg white half with the prepared yolk mixture, then sprinkle smoked paprika on top before serving.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter filling option.
• Substitute dill pickle relish with capers for a bolder flavor.
• Adjust Cajun seasoning and hot sauce amounts to control the spice level to your liking.
• If gumbo file powder is unavailable, ground thyme works well as an alternative.
• Serve with ranch or blue cheese dip for an extra creamy complement.

Storage

Store any leftover fried deviled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to maintain crispiness, avoiding microwave reheating which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

You can prepare the yolk filling and bread the egg whites in advance, but it’s best to fry them just before serving to keep the coating crispy.

What if I don’t have panko bread crumbs?

Traditional breadcrumbs can be used, but expect a denser texture rather than the light crunch panko provides.

Cajun Style Fried Deviled Eggs with a Spicy Crunch Factor Recipe

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★★★★★

4.9 from 141 reviews

Cajun Style Fried Deviled Eggs combine the creamy, tangy yolk filling with a crispy, spicy crust for a bold and flavorful appetizer. These deviled eggs are coated in seasoned panko breadcrumbs and fried to golden perfection, delivering a delicious crunch with every bite.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Cajun

Ingredients

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Yolk Filling

• 6 large Hard Boiled Eggs
• 1/2 cup Mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dill Pickle Relish (or capers for a bolder taste)
• 1 tablespoon Yellow Mustard (or mustard powder)
• 1 teaspoon Cajun Seasoning (adjust to taste)
• 1 teaspoon Hot Sauce (adjust to spice tolerance)

Breading

• 1/2 cup Flour
• 2 large Eggs (beaten)
• 1 cup Panko Bread Crumbs (or traditional breadcrumbs for a denser texture)
• 1 teaspoon Gumbo File Powder (or ground thyme)
• 1 teaspoon Salt
• 1 teaspoon Pepper

Final Touch

• 1 tablespoon Smoked Paprika (to sprinkle before serving)

Instructions

1. Prepare Eggs: Gently slice the hard-boiled eggs in half and carefully remove the yolks, placing them into a mixing bowl.
2. Make Yolk Filling: In the bowl with the yolks, mix mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce. Stir until the mixture is creamy and smooth, then refrigerate for about 15 minutes to let flavors meld.
3. Prepare Breading Mixture: In a separate bowl, combine Panko breadcrumbs, gumbo file powder, salt, and pepper, mixing thoroughly for even seasoning.
4. Bread Egg Whites: Coat each egg white half in flour, dip into the beaten eggs, then roll in the breadcrumb mixture to cover evenly.
5. Heat Oil: Heat canola oil in a heavy pot to 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
6. Fry Egg Whites: Fry the breaded egg whites in batches for 2 to 3 minutes until they achieve a golden brown and crispy exterior. Drain on paper towels to remove excess oil.
7. Assemble and Serve: Pipe or spoon the chilled yolk filling into the fried egg white halves. Finish by sprinkling smoked paprika on top for added color and smokiness. Serve immediately.

Notes

• Serve these Cajun Style Fried Deviled Eggs with ranch or blue cheese dipping sauce to enhance the flavor.
• Adjust the amount of Cajun seasoning and hot sauce according to your preferred spice level.
• For a lighter version, substitute mayonnaise with Greek yogurt in the yolk filling.
• Use capers instead of dill pickle relish for a more pronounced tangy taste.
• Ensure the oil temperature remains steady at 350°F for perfect frying results.
• Try to serve immediately for the best crispy texture; leftovers may lose crunchiness.

Keywords: Cajun deviled eggs, fried deviled eggs, spicy deviled eggs, appetizer, fried appetizers, party snacks