Soul Food Deviled Eggs Recipe

Introduction

Discover a soulful twist on a classic favorite with these Soul Food Deviled Eggs. Packed with bold spices and crispy fried chicken bites, this dish brings Southern comfort to your appetizer table. Perfect for gatherings or a flavorful snack, it’s sure to impress your taste buds.

Ingredients

• 2 chicken breasts, cut into nugget-sized pieces
• 1 tbsp Tony’s More Spice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/3 tsp cayenne pepper
• 1/2 tbsp hot sauce
• 1 tbsp Worcestershire sauce
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 1/2 tbsp Tony’s More Spice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/3 tsp cayenne pepper
• 12 large eggs
• 1/3 cup mayonnaise
• 1 spoonful relish
• 2 tsp yellow mustard
• 1/8 tsp Tony’s More Spice
• 1/8 tsp smoked paprika
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 tsp parsley
• Pinch of sugar
• 1 box Jiffy Cornbread mix
• 1/4 cup buttermilk
• 1 egg

Instructions

1. Step 1: Clean the chicken breasts and cut them into nugget-sized pieces.
2. Step 2: In a medium bowl, add the chicken pieces along with garlic powder, onion powder, smoked paprika, cayenne pepper, and Tony’s More Spice. Rub the seasonings into the chicken until evenly coated.
3. Step 3: Add hot sauce, Worcestershire sauce, and buttermilk to the seasoned chicken. Stir well, cover the bowl, and refrigerate for 30 minutes to marinate.
4. Step 4: While the chicken marinates, prepare the flour seasoning by combining the all-purpose flour, Tony’s More Spice, garlic powder, onion powder, smoked paprika, and cayenne pepper in a shallow dish.
5. Step 5: Dip each piece of marinated chicken into the flour mixture, coating thoroughly. Let the coated pieces rest for 2-3 minutes before frying.
6. Step 6: Heat oil in a medium pot over medium heat. Fry 1-2 pieces of chicken at a time for 2-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
7. Step 7: Hard boil the eggs, then peel and halve them. Remove the yolks and place them in a separate bowl.
8. Step 8: To the yolks, add mayonnaise, yellow mustard, relish, Tony’s More Spice, garlic powder, onion powder, smoked paprika, cayenne pepper, parsley, and a pinch of sugar. Mash the mixture with a fork until smooth.
9. Step 9: Prepare the cornbread mixture by combining the Jiffy Cornbread mix, buttermilk, Tony’s More Spice, and egg in a bowl. Coat each egg white half in the cornbread batter.
10. Step 10: Fry the coated egg whites in oil until golden brown and crispy. Drain on paper towels.
11. Step 11: Assemble the deviled eggs by filling each fried egg white with the yolk mixture and topping with a piece of fried chicken. Serve immediately and enjoy!

Tips & Variations

• For extra heat, add a dash more cayenne pepper to the yolk mixture or hot sauce to the marinade.
• Use turkey bacon crumbles as a crunchy topping instead of fried chicken for a smoky flavor.
• Make ahead by preparing the chicken and yolk mixture in advance; fry and assemble just before serving for best texture.

Storage

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Reheat the fried chicken pieces briefly in a skillet or oven to maintain crispiness before reassembling. The fried egg whites are best consumed fresh but can be stored separately and lightly reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different seasoning instead of Tony’s More Spice?

Yes, you can substitute with Cajun seasoning or your favorite spicy seasoning blend to maintain a similar flavor profile.

How do I hard boil eggs perfectly for deviled eggs?

Place eggs in a pot and cover with water. Bring to a boil, then turn off heat and cover the pot. Let eggs sit for 10-12 minutes, then transfer to ice water to cool before peeling.

Soul Food Deviled Eggs Recipe

Print Recipe

★★★★★

4.9 from 82 reviews

Experience a soulful twist on classic deviled eggs with this recipe featuring crispy fried chicken nuggets, spicy yolk mixture, and a crunchy cornbread coating. Infused with Tony’s More Spice for Southern comfort flavor, these Soul Food Deviled Eggs bring together creamy, spicy, and crunchy textures in one delightful bite.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Soul Food

Ingredients

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Chicken Seasoning Ingredients

• 2 chicken breasts, cut into nugget-sized pieces
• 1 tbsp Tony’s More Spice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/3 tsp cayenne pepper
• 1/2 tbsp hot sauce
• 1 tbsp Worcestershire sauce
• 1 cup buttermilk

Flour Seasoning Ingredients

• 2 cups all-purpose flour
• 1 1/2 tbsp Tony’s More Spice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/3 tsp cayenne pepper

Yolk Mixture Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1 spoonful relish
• 2 tsp yellow mustard
• 1/8 tsp Tony’s More Spice
• 1/8 tsp smoked paprika
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 tsp parsley
• Pinch of sugar

Cornbread Mixture

• 1 box Jiffy Cornbread mix
• 1/4 cup buttermilk
• 1/8 tsp Tony’s More Spice
• 1 egg

Instructions

1. Prepare Chicken: Clean and cut chicken breasts into nugget-sized pieces. In a medium mixing bowl, sprinkle garlic powder, onion powder, smoked paprika, cayenne pepper, and Tony’s More Spice over the chicken. Rub seasonings thoroughly until well coated.
2. Marinate Chicken: Add hot sauce, Worcestershire sauce, and buttermilk to the seasoned chicken. Stir well, cover, and refrigerate for 30 minutes to let the flavors meld.
3. Make Flour Coating: Meanwhile, combine flour with Tony’s More Spice, garlic powder, onion powder, smoked paprika, and cayenne pepper in a separate bowl.
4. Coat Chicken Nuggets: Remove chicken from marinade and individually dip pieces into the flour mixture, ensuring each is fully coated. Let the coated chicken rest for 2-3 minutes to set the crust.
5. Fry Chicken Nuggets: Heat oil in a medium pot over medium heat. Gently place 1-2 pieces of coated chicken at a time. Fry for 2-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
6. Boil and Prepare Eggs: Hard boil 12 large eggs. Once cooled, cut each egg in half and separate yolks into a bowl. Reserve whites for assembly.
7. Make Yolk Mixture: Mash the egg yolks with mayonnaise, yellow mustard, relish, Tony’s More Spice, garlic powder, onion powder, smoked paprika, cayenne pepper, parsley, and a pinch of sugar until smooth and creamy.
8. Prepare Cornbread Coating: In a bowl, combine Jiffy Cornbread mix, buttermilk, Tony’s More Spice, and egg to create a batter.
9. Coat Egg Whites and Fry: Dip the hollowed egg whites into the cornbread batter. Fry them in hot oil until they turn golden brown and crisp. Drain excess oil on paper towels.
10. Assemble Deviled Eggs: Fill fried egg whites with the creamy yolk mixture. Top each filled egg with a piece of the fried chicken nugget. Serve immediately and enjoy this flavorful soul food twist on classic deviled eggs.

Notes

• Use fresh eggs for best flavor and texture.
• Be careful frying chicken and egg whites to avoid overcrowding, which lowers oil temperature.
• Adjust cayenne pepper and hot sauce amounts to control spiciness.
• Make sure the chicken is cooked through before assembling.
• Serve immediately for optimal crispiness of fried chicken and egg whites.

Keywords: Soul Food Deviled Eggs, Fried Deviled Eggs, Southern Deviled Eggs, Spicy Deviled Eggs, Fried Chicken Nuggets, Tony’s More Spice, Comfort Food Appetizer, Fried Egg Recipe