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!

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If there’s one thing that the South is known for, it’s food.

Whatever the occasion, whether it’s a backyard barbecue, Sunday supper, or a holiday meal is going to have a veritable spread of delicious options ready for everyone to enjoy.

One delicacy I can guarantee you will find at every single even will always be deviled eggs.

Not only are they a Southern staple, they’re also absolutely delectable. Whether you choose to enjoy them in two bites, or pop the whole sucker in in one, they’re almost impossible to stop at just a single egg.

While the creamy classic will always hold a beloved place in my heart, have you ever tried a fried deviled egg? If not I highly, highly recommend that you do- especially one that’s been given a savory Cajun flavor infusion.

A creamy Cajun flavored filling is piped into crisp, crunchy fried egg white bowls and the whole bite tastes like magic in your mouth.

Make a batch of these Cajun style fried deviled eggs for your next gathering and watch them disappear, leaving only finger lickin’ and satisfied smiles behind!

Ingredients Needed

Cajun fried deviled eggs don’t require anything super fancy to make. They use mostly pantry staples and some easy to find spices to create the unique appetizer.

Like all deviled egg recipes there are two halves to the whole recipe- the rich & creamy filling and the fried egg white ‘bowls’. We’ll break the ingredients down for each part.

For The Filling

Eggs – Hard boiled eggs, peeled & halved lengthwise. You can make your own hardboiled eggs using your preferred method, or you can buy the store bought variety.
Mayonnaise – Real mayonnaise, not miracle whip
Relish – Dill pickle relish. We’ve tried using sweet relish and it just doesn’t work as well with the Cajun flavors in the filling.
Mustard – Yellow mustard
Cajun Seasoning – Use your favorite brand
Hot Sauce – Again use your favorite brand, or homemade recipe. You can omit this ingredient if you’re sensitive to heat levels, but it’s such a minimal amount it really adds flavor instead of heat when used.

For The Fried Egg White ‘Bowls’

Flour – All purpose
Egg – Two eggs, beaten. These are used as a ‘glue’ to get the breading to stick.
Bread Crumbs – Plain, panko bread crumbs. Must be the panko variety for the perfect ‘crunch’.
Gumbo File Powder – You can find this in the spice aisle near the Cajun seasoning, or online HERE.
Salt & Pepper

Once you’ve gathered all your ingredients, you’re ready to whip up a batch of these easy fried deviled eggs!

How To Make

One of the things that makes classic deviled eggs so popular is just how easy they are to make. These fried deviled eggs aren’t much harder, but they do have a few extra steps involved.

Start by popping the yolks out of the halved eggs and transferring them to a mixing bowl. Set the egg white halves aside.

To the mixing bowl with the yolks add the mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce. Using a hand mixer whip them all together until evenly combined. The mixture should be smooth and creamy without any visible lumps.

Cover the bowl with plastic wrap, or a lid, and refrigerate while you prepare the egg whites.

In two separate shallow baking dishes, or bowls, add the flour to one and beaten eggs to the other.

To the remaining dish add the Panko bread crumbs, gumbo file seasoning, a bit of salt, and some freshly ground pepper. Whisk gently together until the breading mixture’s evenly combined, then set it aside.

Now working in an assembly line fashion, dredge the egg white in the flour, followed by the eggs, and finally into the bread crumb mixture to evenly coat.

Press the breadcrumbs in, as needed, to ensure they stick, then gently shake off any excess bread crumbs. Transfer the breaded egg whites to a plate to wait on stand by.

Add canola oil to a heavy bottomed pot until it’s 2-3 inches high. Heat the oil until a thermometer reads 350 degrees.

Use a slotted spoon to carefully add the breaded eggs to the hot oil, working in batches so you don’t overcrowd them. Fry them on each side for a total of 2-3 minutes, or until the breading is crisp and golden brown.

Use a slotted spoon to remove the deep fried eggs to a paper towel lined plate to drain any excess grease. Repeat until all the eggs have been fried.

Transfer the yolk mixture to a gallon sized ziplock bag. Twist it closed, forcing the mixture down to one corner. Snip off a bit of the corner, and pipe the mixture into the fried egg cavities.

Arrange the eggs onto a pretty plate, or serving tray, and sprinkle with a pinch of smoked paprika before serving.

Set them out and let your guests be impressed.

Storing

Leftover fried deviled eggs can be stored in an airtight container in the refrigerator for up to 24 hours. Longer than 24 hours the breading will begin to turn soggy.

Also due to the fact that deviled eggs are mayonnaise based & often left out when served for a prolonged period of time, I do not recommend storing them longer than 24 hours if they can’t all be eaten in one sitting.

Tips & Tricks

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.

Other Deviled Egg Recipes To Try

Hop on board the flavor train when planning your next party or potluck, by adding these Cajun Style Fried Deviled Eggs to the menu.

This delicious new spin on the classic Southern staple will be a hit whenever they’re served, whatever the occasion. Whether they’re an appetizer or a side, this deviled egg recipe is about to become your most requested dish!

Looking for other tasty new deviled egg recipes to enjoy?

Try these:

If you’ve tried these CAJUN STYLE FRIED DEVILED EGGS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!