Soul 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
Find it online: https://stirringwithstella.com/soul-food-deviled-eggs-recipe-2/
