Cajun Fried Deviled Eggs
A unique twist on the traditional appetizer, these Cajun Fried Deviled Eggs feature a creamy filling with a spicy Cajun kick, encased in a crispy, golden crust. Perfect for any occasion!
Ingrédients
Main Ingredients
- 6 large eggs For boiling
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs Panko recommended for crunch
- 1/2 cup all-purpose flour For breading
- 2 large eggs For breading
- Oil For frying
Instructions
Preparation
- Gather all your ingredients to ensure everything is within reach.
- Boil the eggs for about 10 minutes, then transfer them to an ice water bath.
- Carefully peel the cooled eggs under running water and slice each egg in half lengthwise.
- Remove the yolks into a mixing bowl and add mayonnaise, Dijon mustard, Cajun seasoning, salt, and black pepper. Mix until smooth.
- Spoon the yolk mixture back into the egg whites, using a piping bag or a spoon.
Breading and Frying
- Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Dip each filled egg half into the flour, then into beaten eggs, and finally into breadcrumbs.
- Heat oil in a frying pan over medium heat, and test with a breadcrumb.
- Fry the breaded egg halves in hot oil until golden brown, about 2-3 minutes on each side.
- Transfer the fried eggs to a paper towel-lined plate to drain excess oil.
Serving
- Serve warm with a sprinkle of Cajun seasoning for garnish.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain crispiness.