Cajun Style Fried Deviled Eggs

4.45 from 65 votes

Cajun Style Fried Deviled Eggs

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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American, Southern

Servings:

Calories: 185kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

Instructions

Separate the yolks from the eggs, transferring the yolks to a medium sized mixing bowl. Set the empty whites aside.
12 hard boiled eggs
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.
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
To a separate medium mixing bowl add the Panko bread crumbs, the gumbo file powder, and the salt & pepper. Toss together until evenly incorporated.
2 cups Panko bread crumbs, 2 1/2 tsp gumbo file powder, salt & pepper
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.
1 1/2 cups flour, 2 large eggs
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.

Nutrition