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Spicy Bayou Deviled Eggs Recipe

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Spicy Bayou Deviled Eggs are a flavorful twist on the classic appetizer, featuring a creamy, tangy filling seasoned with Cajun spices and hot sauce, and a crispy panko coating dusted with gumbo filé powder. These deep-fried deviled eggs deliver a crunchy exterior and a zesty, smooth filling, making them perfect for parties or a bold snack.

Ingredients

Filling

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

Breading

  • 1 1/2 cups all-purpose flour
  • 2 large eggs, beaten
  • 2 cups Panko breadcrumbs
  • 2 1/2 teaspoons gumbo filé powder
  • Salt, to taste
  • Black pepper, to taste

For frying and finishing

  • Canola oil, for frying (enough to fill pot 2 to 3 inches deep)
  • Smoked paprika, for garnish

Instructions

  1. Prepare filling: Separate the yolks from the hard-boiled egg whites and place yolks in a medium bowl. Add mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce. Whisk together until the mixture is smooth and well combined. Cover and refrigerate until ready to use.
  2. Make the breading mix: In another medium bowl, combine the Panko breadcrumbs, gumbo filé powder, salt, and black pepper. Mix thoroughly to ensure even seasoning.
  3. Coat egg whites: Take each egg white half and coat it in all-purpose flour, shaking off any excess. Then dip it into the beaten eggs, followed by pressing it firmly into the breadcrumb mixture until evenly coated on all sides.
  4. Heat oil: Pour canola oil into a heavy-bottomed pot to a depth of 2 to 3 inches. Heat the oil to 350°F using a deep-fry thermometer to maintain temperature.
  5. Fry the egg whites: Fry the coated egg white halves in batches of four. Cook each side for 2 minutes until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat until all are fried.
  6. Fill and garnish: Pipe or spoon the chilled yolk filling into each fried egg white half. Finish by lightly dusting with smoked paprika for a smoky touch before serving.

Notes

  • Use a piping bag for neater, more attractive filling presentation.
  • Adjust the amount of Cajun seasoning and hot sauce to taste for desired heat level.
  • Ensure oil temperature stays steady at 350°F for optimal crispiness and to avoid greasiness.
  • For a gluten-free version, substitute all-purpose flour and Panko breadcrumbs with gluten-free alternatives.
  • Gumbo filé powder adds authentic Cajun flavor but can be omitted if unavailable, though flavor will be less traditional.

Find it online: https://hotsavors.com/spicy-bayou-deviled-eggs-recipe/