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Spicy Bayou Deviled Eggs

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  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 24 deviled eggs 1x
  • Category: Appetizer
  • Method: Frying or Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Description

Southern charm meets spicy crunch with these Spicy Bayou Deviled Eggs! Crispy on the outside, creamy and bold on the inside, they’re an unforgettable twist on a classic. Perfect for parties, brunches, or just showing off. #deviledeggs #southernrecipes #spicyappetizer #crispyeggs #bayouflavor


Ingredients

Scale

Filling

  • 12 hard-boiled eggs, peeled and halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoons dill pickle relish
  • 2 teaspoons yellow mustard
  • 1 to 1 ½ teaspoons Cajun seasoning
  • 23 dashes hot sauce

Breading

  • 1 ½ cups flour
  • 2 large eggs, beaten
  • 2 cups Panko bread crumbs
  • 2 ½ teaspoons gumbo file powder
  • Salt and pepper, to taste

Instructions

  1. Make the filling: Carefully remove the yolks from the egg whites and place them in a bowl. Mash together with mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce until smooth and creamy.
  2. Fill the eggs: Spoon or pipe the mixture back into the egg white halves. Chill briefly if needed to firm them up.
  3. Prepare breading stations: Set up three bowls—flour in one, beaten eggs in another, and Panko breadcrumbs mixed with gumbo file powder, salt, and pepper in the third.
  4. Bread the deviled eggs: Gently dredge each filled egg in flour, then dip in beaten eggs, and finally coat thoroughly with the Panko mixture.
  5. Fry or bake: Fry in hot oil (about 350°F) until golden and crispy, about 2–3 minutes. Alternatively, bake at 425°F for 12–15 minutes, turning halfway through.
  6. Drain and serve: Remove to a paper towel-lined plate. Let cool slightly and serve warm or at room temperature.

Notes

  • For extra heat, add a pinch of cayenne to the breadcrumb mixture.
  • Use a piping bag for neater filling presentation.
  • If baking, spray the breaded eggs with oil for extra crispiness.
  • These can be made ahead—fill and bread them, then fry or bake right before serving.
  • Serve with remoulade or hot sauce for dipping!

Nutrition

  • Serving Size: 1 deviled egg
  • Calories: 90
  • Sugar: 0g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 65mg