I’ve got something special for you today! If you love eggs, especially deviled eggs, then you’re in for a treat. I’m sharing two exciting recipes that take classic deviled eggs to a whole new level of yummy. These are perfect for parties, picnics, or just a fun snack for friends and family.
I know you’ll enjoy making and eating these unique egg creations. They’re simple to follow and promise big flavor without being complicated. Get ready to impress everyone with these amazing deviled egg ideas!
Jump to Recipe:
Perfect Bloody Mary Deviled Eggs Recipe
These deviled eggs taste just like your favorite brunch drink, but in a bite-sized form. They are creamy, a little spicy, and so good you’ll want to make them all the time.
Key Ingredients & Tips for Bloody Mary Eggs
- Celery Salt Boost: A little celery salt really brings out the Bloody Mary essence in the egg filling. Don’t skip this flavor step!
- Horseradish Kick: Prepared horseradish adds a zesty punch that makes these eggs stand out with a pleasant warmth.
- Fresh Celery Garnish: Small pieces of fresh celery on top are not just for looks; they add a nice crunch and fresh green note.
What You Need for Bloody Mary Deviled Eggs
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons finely diced celery
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (like Tabasco), more to taste
- 1/4 teaspoon celery salt
- Pinch of paprika for garnish
- Small celery stalks or sprigs for garnish
⏱️ Time: 30 minutes🍽️ Yields: 12 servings (24 halves)
How to Make Bloody Mary Deviled Eggs
Step 1: Boil Eggs and Prep
Hard-boil your eggs using your preferred method. Once cooked, cool them completely in an ice bath. This makes them easier to peel. Peel them carefully and then slice each egg in half lengthwise. Gently scoop out the bright yellow yolks into a medium mixing bowl.
Step 2: Create the Creamy Filling
To the egg yolks, add the mayonnaise, finely diced celery, prepared horseradish, Worcestershire sauce, hot sauce, and celery salt. Mash everything with a fork until the mixture is very smooth and creamy. Taste the filling and add more hot sauce or salt if you like.
Step 3: Fill and Garnish
Spoon or pipe the delicious filling back into the hollowed-out egg white halves. For a pretty finish, sprinkle each filled egg with a little paprika. Then, place a small piece of celery stalk or a tiny celery sprig on top of each for a classic Bloody Mary visual. Serve these chilled for the best flavor.
📝 Final Note
Store any leftover Bloody Mary deviled eggs in an airtight container in the fridge for up to 2 days. For best flavor and texture, I recommend serving them fresh on the day they are made.
Crispy Cajun Style Fried Deviled Eggs
You’ve never had deviled eggs like these before! Frying them gives a fantastic crispy outside and a warm, creamy inside. They have a lovely kick from Cajun seasoning that is truly special.
Key Ingredients & Tips for Fried Deviled Eggs
- Quality Cajun Seasoning: Use your favorite brand of Cajun seasoning for the best flavor in the yolk mixture. Adjust the amount based on how much spice you like.
- Panko for Crunch: Panko breadcrumbs give a super light and extra crispy coating when fried, much better than regular breadcrumbs.
- Steady Frying Temperature: Keep your oil at a steady 350°F (175°C) using a thermometer for perfect golden-brown results and a crispy exterior without burning.
What You Need for Crispy Cajun Fried Deviled Eggs
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Cajun seasoning (to taste)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 1 large egg (for egg wash)
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Sliced green onions for garnish
- Hot sauce for serving (optional)
⏱️ Time: 40 minutes🍽️ Yields: 12 servings (24 halves)
How to Make Cajun Style Fried Deviled Eggs
Step 1: Prep Eggs and Filling
Hard-boil your eggs, cool them completely in an ice bath, then peel and slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl. To the yolks, add the mayonnaise, Dijon mustard, Cajun seasoning, salt, and pepper. Mash everything together until it’s a smooth and creamy filling.
Step 2: Shape and Breading Station
Form small, neat balls of the yolk mixture and place them back into the hollowed-out egg white halves. Set up three shallow bowls for breading: one with all-purpose flour, one with a beaten egg (the egg wash), and one with panko breadcrumbs. Carefully dip each filled egg half into the flour, then into the egg wash, and finally into the panko breadcrumbs, making sure it’s fully coated.
Step 3: Fry the Eggs to Golden Crisp
Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower the breaded egg halves into the hot oil, frying them in small batches so you don’t crowd the pot. Fry for about 2-3 minutes per side, or until they are a beautiful golden brown and crispy. Remove them with a slotted spoon and let them drain on a paper towel-lined plate.
Step 4: Serve Warm with Garnish
Garnish your crispy Cajun fried deviled eggs with fresh sliced green onions. For those who like a bit more heat, you can offer extra hot sauce on the side. These are best enjoyed warm, right after frying, so the outside is perfectly crispy and the inside is creamy.
📝 Final Note
These fried deviled eggs are best enjoyed fresh and warm, right after you make them. If you happen to have any leftovers, you can gently reheat them in an air fryer or oven to help regain that delightful crispiness.
