Soul Food Deviled Eggs Recipe
Introduction
These Soul Food Deviled Eggs combine the creamy, tangy richness of classic deviled eggs with a crispy Southern-inspired fried chicken topping. Infused with Tony’s More Spice, this recipe brings bold flavors that elevate a familiar favorite into a comforting, flavorful treat perfect for gatherings or any occasion.
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 (for flour mixture)
- 12 large eggs
- 1/3 cup mayonnaise
- 1 spoonful relish
- 2 tsp yellow mustard
- 1/8 tsp Tony’s More Spice (for yolk mixture)
- 1/8 tsp smoked paprika (for yolk mixture)
- 1/8 tsp garlic powder (for yolk mixture)
- 1/8 tsp onion powder (for yolk mixture)
- 1/8 tsp cayenne pepper (for yolk mixture)
- 1/8 tsp parsley
- Pinch of sugar
- 1 box Jiffy Cornbread mix
- 1/4 cup buttermilk (for cornbread mixture)
- 1 egg (for cornbread mixture)
- Oil for frying
Instructions
- Step 1: Clean the chicken breasts and cut into nugget-sized pieces. Place them in a medium bowl.
- Step 2: Add 1 tbsp Tony’s More Spice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/3 tsp cayenne pepper to the chicken. Rub the seasonings evenly over the pieces.
- Step 3: Stir in 1/2 tbsp hot sauce, 1 tbsp Worcestershire sauce, and 1 cup buttermilk. Cover and refrigerate for 30 minutes to marinate.
- Step 4: Meanwhile, prepare the flour mixture by combining 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, and 1/3 tsp cayenne pepper in a separate bowl.
- Step 5: Remove the marinated chicken from the fridge and dip each piece individually into the seasoned flour mixture until fully coated. Let rest for 2-3 minutes.
- 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. Drain on paper towels.
- Step 7: Boil the eggs, then peel and cut in half. Carefully remove the yolks and place them in a bowl.
- Step 8: To the yolks, add 1/3 cup mayonnaise, 1 spoonful of relish, 2 tsp yellow mustard, 1/8 tsp each of Tony’s More Spice, smoked paprika, garlic powder, onion powder, cayenne pepper, 1/8 tsp parsley, and a pinch of sugar. Mash together with a fork until smooth.
- Step 9: Prepare the cornbread coating by mixing 1 box of Jiffy Cornbread mix with 1/4 cup buttermilk, 1/8 tsp Tony’s More Spice, and 1 beaten egg.
- Step 10: Coat each boiled egg white half in the cornbread mixture, then fry in hot oil until golden brown. Drain on paper towels.
- Step 11: Assemble the deviled eggs by spooning the yolk mixture into the fried egg whites. Top each deviled egg with a piece of fried chicken to serve. Enjoy!
Tips & Variations
- For less heat, reduce or omit the cayenne pepper in the seasonings.
- Try using panko breadcrumbs instead of cornbread mix for a crunchier coating on the eggs.
- Prepare the chicken ahead and keep warm in a low oven to save time during assembly.
- Substitute buttermilk with regular milk plus a tablespoon of lemon juice or vinegar if needed.
Storage
Store assembled deviled eggs topped with fried chicken in an airtight container in the refrigerator for up to 2 days. Reheat the fried chicken pieces separately in a low oven until warmed through to maintain crispness. Avoid reheating the eggs themselves to prevent texture changes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-boiled eggs for this recipe?
Yes, pre-boiled eggs can be used as long as they are peeled and fresh. Just slice them and proceed with the recipe steps.
What can I substitute for Tony’s More Spice?
If you don’t have Tony’s More Spice, you can use a blend of Cajun seasoning or create your own with paprika, garlic powder, onion powder, cayenne, salt, and black pepper for a similar flavor profile.
PrintSoul Food Deviled Eggs Recipe
Experience the rich flavors of Southern comfort with these Soul Food Deviled Eggs by @tashaliana. A creative twist on the classic deviled eggs, this recipe features a spicy, creamy yolk mixture, crispy cornbread-coated egg whites, and tender fried chicken bites seasoned with Tony’s More Spice for a perfect balance of heat and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
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 mayo
- 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
- Prepare and Marinate Chicken: Clean the chicken breasts and cut them into nugget-sized pieces. Place the chicken in a medium mixing bowl and rub in garlic powder, onion powder, smoked paprika, and cayenne pepper until thoroughly coated. Add hot sauce, Worcestershire sauce, and buttermilk, stir well, cover with a lid, and refrigerate for 30 minutes to marinate.
- Season the Flour: While chicken marinates, combine the flour with 1 1/2 tablespoons Tony’s More Spice, garlic powder, onion powder, smoked paprika, and cayenne pepper in a separate bowl to create the flour seasoning mixture.
- Coat Chicken with Flour: Individually dip each piece of marinated chicken into the seasoned flour mixture until fully coated. Let the coated chicken rest for 2-3 minutes to help the coating adhere.
- Fry the Chicken: Heat oil in a medium pot over medium heat. Carefully add 1-2 pieces of the coated chicken nuggets and fry for 2-5 minutes, turning occasionally, until they are golden brown and cooked through. Remove and drain on paper towels.
- Boil and Prepare Eggs: Boil 12 large eggs until hard-boiled. Cool, peel, and slice each egg in half. Carefully separate the yolks from the whites. Place yolks in a bowl and mash with a fork.
- Create Yolk Mixture: Add mayo, yellow mustard, relish, Tony’s More Spice, smoked paprika, garlic powder, onion powder, cayenne pepper, parsley, and a pinch of sugar to the mashed yolks. Mix until smooth and creamy.
- Prepare Cornbread Batter: In a bowl, combine the Jiffy Cornbread mix with 1/4 cup buttermilk, 1 egg, and 1/8 teaspoon Tony’s More Spice. Mix until just combined.
- Coat Egg Whites: Dip each egg white half into the prepared cornbread batter, ensuring they are fully coated.
- Fry Egg Whites: In heated oil, fry the cornbread-coated egg whites until they turn golden brown and crispy. Remove and let drain on paper towels.
- Assemble Deviled Eggs: Spoon the yolk mixture into the hollowed centers of the fried egg whites, then top each with a piece of the fried chicken nugget. Serve immediately and enjoy the dynamic blend of textures and flavors.
Notes
- Ensure chicken is fully coated to achieve a crispy crust.
- Use fresh eggs for best boiling and peeling results.
- Maintain oil temperature for frying around 350°F for optimal crispiness without burning.
- Leftover fried chicken nuggets can be stored in the refrigerator and reheated.
- Adjust the amount of cayenne pepper based on your heat preference.
Keywords: Soul Food Deviled Eggs, Spicy Deviled Eggs, Southern Comfort Food, Fried Deviled Eggs, Tony’s More Spice, Fried Chicken Nuggets, Cornbread Coated Eggs
