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Spicy Bayou Deviled Eggs Recipe

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★★★★★

4.6 from 132 reviews

Spicy Bayou Deviled Eggs are a bold twist on the classic appetizer, featuring creamy, spicy filling seasoned with Cajun spices and coated in a crispy panko crust with a hint of gumbo file powder. These deviled eggs are fried to golden perfection, delivering a crunchy exterior with a flavorful, fiery interior perfect for parties, game days, or Mardi Gras celebrations.

Ingredients

Scale

For The Filling

  • 12 hard-boiled eggs, peeled & halved lengthwise
  • 2 tablespoon mayonnaise (Duke’s or Hellman’s recommended)
  • 1 ½ tablespoon dill pickle relish
  • 2 teaspoon yellow mustard (plain ballpark-style)
  • 1–1 ½ teaspoon Cajun seasoning
  • 2–3 dashes hot sauce (Crystal or Tabasco recommended)

For The Breading

  • 1 ½ cups all-purpose flour
  • 2 large eggs, beaten
  • 2 cups Panko breadcrumbs
  • 2 ½ teaspoon gumbo file powder (or substitute with extra Cajun seasoning and thyme)
  • Salt & pepper, to taste

Instructions

  1. Prepare the Eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then immediately turn off the heat, cover, and let sit for 10 minutes. Drain hot water and transfer eggs to an ice water bath for at least 15 minutes. Peel under cool running water and slice eggs lengthwise. Set yolks aside in a bowl, and place whites on a tray.
  2. Make the Spicy Filling: Mash the egg yolks with a fork until crumbly. Add mayonnaise, dill pickle relish, and yellow mustard, mixing until smooth but slightly textured. Stir in 1 teaspoon Cajun seasoning and 2 dashes of hot sauce. Taste and add extra Cajun seasoning (up to 1 ½ teaspoons) and hot sauce as desired. Transfer filling to a piping bag or use a spoon for stuffing.
  3. Fill the Egg Whites: Pipe or spoon the spicy filling into each egg white half, mounding it slightly to create a dome shape.
  4. Set Up Breading Station: In three separate shallow bowls, place the flour, beaten eggs, and Panko breadcrumbs mixed with gumbo file powder, salt, and pepper.
  5. Bread the Filled Eggs: Dredge each stuffed egg in flour, tapping off excess, then dip into beaten eggs letting excess drip off, and finally coat thoroughly with the seasoned Panko mixture, pressing gently to adhere.
  6. Fry the Eggs: Heat about 2 inches of vegetable or peanut oil in a heavy pot to 350°F. Fry the breaded eggs in batches, for about 1 to 1 ½ minutes per side or until golden brown and crispy. Avoid overcrowding. Drain on a wire rack to maintain crispness.

Notes

  • Substitute gumbo file powder with 2 teaspoons extra Cajun seasoning plus ½ teaspoon dried thyme and ¼ teaspoon ground sassafras, or simply double the Cajun seasoning if unavailable.
  • If crumbs don’t stick well, chill the filled eggs for 15 minutes before breading to firm the filling.
  • Frying oil temperature should stay between 350-375°F; too low causes soggy coating, too high burns it.
  • For a lighter option, swap mayonnaise for Greek yogurt and bake the breaded eggs at 400°F for 12-15 minutes after spraying with oil.
  • To make less spicy, use ½ teaspoon Cajun seasoning and omit hot sauce; add smoked paprika for flavor without heat.
  • Use vegetable, peanut, or canola oil for frying; avoid olive oil due to its low smoke point.
  • Leftovers store up to 2 days refrigerated; reheat in air fryer at 375°F for 3-4 minutes or oven at 400°F for 5-7 minutes to restore crispiness.
  • Freeze uncooked, breaded eggs up to one month; add extra frying time when cooking from frozen.

Keywords: Cajun appetizer, Deviled Eggs, Spicy Bayou Deviled Eggs, Fried deviled eggs, Crispy deviled eggs

Find it online: https://cheframi.com/spicy-bayou-deviled-eggs-recipe/