Spicy Bayou Deviled Eggs Recipe

Introduction

Spicy Bayou Deviled Eggs bring a flavorful twist to a classic appetizer with a Cajun-inspired filling and a crunchy, seasoned breading. Perfect for parties or a savory snack, these deviled eggs deliver a spicy kick and crisp texture that will impress your guests.

Ingredients

• 12 hard-boiled eggs, peeled and halved lengthwise
• 2 tablespoons mayonnaise
• 1 ½ tablespoons dill pickle relish
• 2 teaspoons yellow mustard
• 1 to 1 ½ teaspoons Cajun seasoning
• 2 to 3 dashes hot sauce
• 1 ½ cups flour
• 2 large eggs, beaten
• 2 cups Panko breadcrumbs
• 2 ½ teaspoons gumbo file powder
• Salt and pepper, to taste

Instructions

1. Step 1: Carefully remove yolks from the halved hard-boiled eggs and place them in a bowl. Set the egg whites aside.
2. Step 2: Mash the yolks with mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce until smooth and creamy. Season with salt and pepper to taste.
3. Step 3: Fill each egg white half with the prepared yolk mixture, smoothing the tops if needed.
4. Step 4: Prepare the breading stations: place flour in one bowl, beaten eggs in a second, and combine Panko breadcrumbs with gumbo file powder, salt, and pepper in a third bowl.
5. Step 5: Lightly coat each filled egg half in flour, dip it into the beaten eggs, then press into the seasoned Panko mixture until evenly coated.
6. Step 6: Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Fry the coated deviled eggs in batches for 2-3 minutes or until golden and crispy.
7. Step 7: Remove eggs with a slotted spoon and drain on paper towels. Serve warm for best texture and flavor.

Tips & Variations

• For extra heat, add more hot sauce or a pinch of cayenne pepper to the yolk filling.
• Use smoked paprika in the breading mix for a smoky undertone.
• Serve with a side of ranch or remoulade sauce for dipping.
• To make them less spicy, reduce the Cajun seasoning and hot sauce amounts.

Storage

Store fried deviled eggs in an airtight container in the refrigerator for up to 2 days. Reheat briefly in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to retain crispiness. Avoid microwaving to prevent sogginess.

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 filling and egg whites up to a day in advance, but for best crispiness, bread and fry them just before serving.

What can I use instead of gumbo file powder?

If gumbo file powder is unavailable, you can omit it or substitute with a pinch of ground sassafras or additional Cajun seasoning to maintain some of its unique flavor.

Spicy Bayou Deviled Eggs Recipe

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5 from 131 reviews

These Spicy Bayou Deviled Eggs offer a flavorful twist on the classic appetizer with a zesty Cajun-inspired filling and a crispy, crunchy breaded coating. Perfect as a party snack or a bold starter, these deviled eggs combine creamy filling with heat from hot sauce and Cajun seasoning, finished with a unique gumbo file-flavored breading for an irresistible Southern bite.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern, Cajun

Ingredients

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For The Filling

• 12 hard-boiled eggs, peeled & halved lengthwise
• 2 tablespoons mayonnaise
• 1 ½ tablespoons dill pickle relish
• 2 teaspoons yellow mustard
• 1 – 1 ½ teaspoons Cajun seasoning
• 2–3 dashes hot sauce

For The Breading

• 1 ½ cups all-purpose flour
• 2 large eggs, beaten
• 2 cups Panko breadcrumbs
• 2 ½ teaspoons gumbo file powder
• Salt & pepper, to taste

Instructions

1. Prepare the Eggs: Peel the hard-boiled eggs and carefully slice them in half lengthwise. Remove the yolks and place them in a mixing bowl, keeping the whites aside for filling later.
2. Make the Filling: Mash the yolks with mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce until smooth and creamy. Adjust seasoning to taste for desired spiciness.
3. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves, ensuring each is evenly filled with the spicy filling.
4. Prepare Breading Station: In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and a combined mixture of Panko breadcrumbs, gumbo file powder, salt, and pepper in the third.
5. Bread the Deviled Eggs: Gently coat each filled egg half first in flour, then dip into the beaten eggs, and finally dredge them in the Panko breadcrumb mixture to coat thoroughly for a crispy exterior.
6. Cook the Eggs: Heat oil in a deep-fryer or a heavy-bottomed skillet to 350°F (175°C). Fry the breaded deviled eggs in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.
7. Serve: Serve the Spicy Bayou Deviled Eggs warm or at room temperature with extra hot sauce or a sprinkle of additional Cajun seasoning if desired.

Notes

• The gumbo file powder adds an authentic bayou flavor and helps with crispiness in the breading.
• For a milder version, reduce or omit the hot sauce and Cajun seasoning.
• Ensure oil temperature is consistent to avoid greasy eggs when frying.
• Can be made ahead and reheated briefly to maintain crispness.
• Use a piping bag for more elegant filling presentation.

Keywords: Spicy deviled eggs, Cajun eggs, breaded deviled eggs, fried deviled eggs, bayou appetizer, party snacks