Description
A deliciously crispy twist on the classic deviled eggs with a rich, zesty filling enhanced with Cajun seasoning.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 eggs (for egg wash)
- Oil for frying
Instructions
- Hard boil the eggs by placing them in a pot, covering them with water, and bringing to a boil. Once boiling, cover the pot and remove it from heat, letting it sit for 12 minutes.
- Remove the eggs from the pot and place them in cold water to cool.
- Once cool, peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, Worcestershire sauce, Cajun seasoning, salt, and pepper until smooth.
- Fill the egg whites with the yolk mixture.
- Dip each stuffed egg half in beaten eggs, then coat with breadcrumbs.
- Heat oil in a frying pan over medium heat.
- Fry the eggs until golden brown, about 2-3 minutes per side.
- Drain on paper towels and serve warm.
Notes
For extra crunch, double dip the breadcrumb-coated eggs back into the beaten egg before coating again.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg