Cajun Style Fried Deviled Eggs

A crisp Panko breading that’s been tossed with gumbo file, salt, and pepper, coat each one of those crisp deviled eggs. Piped with a swish Acadian spiced filling, they’re then wet with swish preserved paprika for the total result. Our Acadian vogue cooked Deviled Eggs square measure the $64000 deal once it involves finger foods or appetizers.

With New Year’s Eve parties, Super Bowl Sunday, and Easter right round the corner- we tend to don’t have time to slow our roll. Not that i actually wish to either. There’s some crazy delicacies rollin’ out of our room of late, and that i can’t wait to share all of them with you guys.

Cajun Style Fried Deviled Eggs

We eat a great deal of eggs normally, however a minimum of a 3rd of our egg consumption is within the sort of the disreputable deviled selection. they need perpetually been a locality of just about each party, celebration, and meal unfold we’ve ever had or control.

I knew I couldn’t identical to replicating my Mom’s version. I wasn’t even gonna strive. If I’d told my guys we tend to were having deviled eggs, and therefore the result was something however spot on- ohhh boy, would there are some place out boys. I’d most likely be pretty unhappy myself.

INGREDIENTS:

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

INSTRUCTIONS:

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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