Cajun Deviled Eggs

Cajun Deviled Eggs

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
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



Separate the yolks from the eggs, place yolks in a medium sized bowl.

Stir in the mayo, relish, mustard, Cajun seasoning & hot sauce. Whisk everything together until evenly combined and smooth. Cover, refrigerate until ready to use.

In a separate bowl, add the bread crumbs, the gumbo file powder, and the salt & pepper. Toss together until evenly incorporated. Coat the egg whites in flour, shake off any excess. Dunk them in the beaten eggs. Then coat them in the breading mixture, packing the crumbs-as necessary- to coat.

Fill a heavy bottomed pot with canola oil until it’s 2-3” high. Heat until it reaches 350 degrees. Add the egg whites, working in batches of 4, and fry for 2 minutes per side- or until golden brown and crispy. Remove them to a paper towel-lined plate to drain any excess grease. Repeat until all are fried. Pipe the creamy yolk mixture into each fried egg.

Sprinkle them with a bit of smoked paprika, and serve.

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