These Cajun Style Fried Deviled Eggs are a fun twist on a classic! First, hard-boil the eggs, then scoop out the yolks to mix with tasty spices and a bit of heat.
After that, you coat them in crunchy breadcrumbs and fry until golden. Let’s be real, who can resist a crispy, spicy treat? I love serving these at parties—they’re always a hit!
Key Ingredients & Substitutions
Eggs: Large eggs are best for this recipe. You can use extra-large ones if you prefer. If you’re looking for a lower-calorie option, consider using egg whites instead of whole eggs for the filling. Just adjust your other ingredients accordingly.
Cajun Seasoning: This is what adds the characteristic flavor. If you don’t have it, a mix of paprika, garlic powder, onion powder, and cayenne pepper can make a good substitute. Feel free to adjust the heat based on your taste.
Mayonnaise: For a lighter version, you can swap mayonnaise for Greek yogurt. This adds creaminess with a bit of tang while reducing calories.
Panko Breadcrumbs: Panko gives that amazing crunch. If you can’t find it, regular breadcrumbs will work, but you may not get that extra crispy texture. Try adding a bit of cornmeal for added crunch!
Hot Sauce: This is optional, but I always recommend it for that kick! If you prefer something milder, you can omit it or use a mild hot sauce.
How Do You Get the Perfect Crunch When Frying?
Getting a crispy crust on these deviled eggs is all about the dredging process. Here’s how to achieve that perfect crunch:
- After filling the egg whites, make sure to coat them thoroughly in flour first—this helps the egg batter stick.
- Next, dip in beaten eggs, letting any excess drip off. This ensures a good layer for breadcrumbs.
- Finally, coat in panko, pressing gently to ensure they adhere. This will create that delightful crunchy shell when fried.
- Fry in batches at the right temperature (350°F/175°C) to ensure the oil stays hot and the eggs fry evenly.
Patience is key! Don’t overcrowd the pan, as this can lower the oil temperature and result in soggy eggs. Fry a few at a time for the best results!
Cajun Style Fried Deviled Eggs
Ingredients You’ll Need:
For the Eggs:
- 6 large eggs
For the Filling:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Cajun seasoning (plus extra for dusting)
- 1/2 teaspoon hot sauce (optional, adjust to taste)
- Salt and black pepper, to taste
For Dredging and Frying:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten (for dredging)
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For Garnishing:
- Paprika, for garnish
- Lettuce or greens, for serving (optional)
How Much Time Will You Need?
This recipe will take about 25-30 minutes of prep time and an additional 15-20 minutes for frying. The total time is approximately 45-50 minutes, including boiling and cooling the eggs. It’s a fun and tasty treat perfect for gatherings!
Step-by-Step Instructions:
1. Hard-Boiling the Eggs:
Start by placing the 6 eggs in a saucepan and cover them with cold water until they’re submerged. Bring the water to a boil over medium-high heat. Once it starts boiling, remove the pan from the heat and cover it with a lid. Let the eggs sit for 10-12 minutes, then drain the hot water and transfer the eggs to an ice bath to cool completely.
2. Preparing the Filling:
Once the eggs are cool, peel them carefully under running water to make it easier. Slice each egg in half lengthwise and gently scoop out the yolks into a mixing bowl. Keep the egg whites aside on a plate. Mash the yolks with mayonnaise, Dijon mustard, Cajun seasoning, hot sauce (if using), and a pinch of salt and black pepper until it’s all smooth and creamy.
3. Filling the Egg Whites:
Spoon or use a piping bag to refill each egg white half with the creamed yolk mixture, creating little mounds on top. They should look delicious already!
4. Dredging the Egg Halves:
Prepare your dredging station by setting up three shallow bowls: one for flour, one with the beaten eggs, and the last with panko breadcrumbs mixed with a pinch of Cajun seasoning. Carefully coat each stuffed egg half by first rolling it in flour, then dipping it into the beaten eggs, and finally coating it in the panko breadcrumbs. Make sure to press lightly to help the crumbs stick well.
5. Frying the Eggs:
In a deep skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C). Fry the breaded deviled eggs in small batches for 2-3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove them and let them drain on paper towels.
6. Serving Your Delicious Creation:
Arrange the fried deviled eggs on a serving platter over a bed of lettuce or greens if you like. Dust them lightly with paprika and an extra sprinkle of Cajun seasoning for that final touch. Serve them warm and enjoy this spicy, crunchy twist on classic deviled eggs!
Can I Use Store-Bought Mayonnaise Instead of Homemade?
Absolutely! Store-bought mayonnaise is a convenient and tasty option that works perfectly in this recipe. Just make sure to choose one that you enjoy the flavor of, as it will impact the taste of the filling.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work in a pinch but may not give you that extra crunch. For added texture, mix in a bit of cornmeal or crushed crackers to your regular breadcrumbs for a similar effect.
How Can I Make This Recipe Ahead of Time?
You can prep the filling and fill the egg whites up to a day in advance. Just keep them covered in the refrigerator. When you’re ready to serve, dredge and fry the eggs for that fresh, crispy texture!
Can I Bake Instead of Frying the Deviled Eggs?
Yes! You can bake the stuffed and breaded eggs in a preheated oven at 400°F (200°C) for about 15-20 minutes or until golden brown. This is a healthier option if you’re looking to cut down on oil. Just remember to spray them lightly with cooking oil for improved crispiness while baking!
