Spicy Bayou Deviled Eggs
Discover the bold flavors of spicy bayou deviled eggs with a perfect crunchy crust, made effortless with a pressure cooker.
Equipment
- 1 Oven preheat to 375°F
Ingredients
Ingredients
- 12 hard-boiled eggs peeled and halved lengthwise
- 2 tablespoons mayonnaise Duke’s or Hellman’s work best
- 1 ½ tablespoons dill pickle relish
- 2 teaspoons yellow mustard plain ballpark-style
- 1 to 1 ½ teaspoons Cajun seasoning
- 2 to 3 dashes hot sauce Crystal or Tabasco are tops
- 1 ½ cups all-purpose flour
- 2 large eggs beaten for dipping
- 2 cups Panko breadcrumbs
- 2 ½ teaspoons gumbo file powder or a blend of Cajun seasoning and thyme
Instructions
Instructions
- Start by preheating your oven to 375°F. That’s gonna crisp up those breadcrumbs real nice.
- Mix your mayo, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce in a bowl. Stir it all until it’s well combined and smells spicy.
- Spoon that creamy spicy mix right into each halved egg white. Don’t be shy, pile it on a bit!
- Set out three bowls: one with flour, one with your beaten eggs, and one with Panko breadcrumbs.
- Dip each stuffed egg first in flour, then into the eggs, finally coat with the Panko crumbs. This triple dip is what makes it crisp and perfect.
- Place your coated eggs on a baking sheet. Don’t squish ‘em together; give ‘em some room to breathe.
- Bake for 15 to 20 minutes until the tops look golden brown and say crispy. That’s when you hear the slight valve hiss almost like it’s telling you they’re done.
- Serve them hot straight from the oven and enjoy that incredible spicy crunch. This combo works real good as an appetizer or snack while your soups simmer.
Notes
Serve hot for the best experience with a perfect spicy crunch. Ideal as an appetizer or snack while your soups simmer.