A crisp Panko breading that’s been tossed with gumbo file, salt, and pepper, coat each the sort of crispy deviled eggs. Piped with a easy Cajun spiced filling, they’re then sprinkled with easy smoked paprika for the whole impact. Our Cajun style Fried Deviled Eggs are the real deal with regards to finger foods or appetizers.

With New year’s Eve parties, exquisite Bowl Sunday, and Easter right around the nook- we don’t have time to sluggish our roll. now not that I really need to both. There’s a few crazy accurate things rollin’ out of our kitchen nowadays, and i'm able to’t wait to proportion them all with you men.


We devour a variety of eggs in standard, but at least a third of our egg intake is in the form of the notorious deviled variety. they have got continually been a part of almost each birthday party, celebration, and potluck spread we’ve ever had or held.

Traditionally the family matriarch is usually in fee of bringing’ the eggs- my mother. but sometimes i am getting a hankering’ for that creamy egg concoction, and i will’t wait until the subsequent big event. clearly, I decided to offer it the antique university try.


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


  1. Separate the yolks from the eggs, transferring the yolks to a medium sized mixing bowl. 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. To a separate medium mixing bowl, add the Panko bread crumbs, the gumbo file powder, and the salt & pepper. Toss together until evenly incorporated.
  3. 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.
  4. Fill a heavy bottomed pot with canola oil until it's 2-3 inches high. Heat until a thermometer reaches 350 degrees. 
  5. Add the egg whites, working in batches of 4, and fry for 2 minutes per side- or until they're golden brown and crispy. Remove them to a paper towel lined plate to drain any excess grease. Repeat until all the egg whites are fried.
  6. Pipe the creamy yolk mixture into each fried egg. Sprinkle them with a bit of smoked paprika, and serve.

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