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.

Soul Food Deviled Eggs Recipe - Recipe Image

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.

Soul Food Deviled Eggs Recipe

Print Recipe

★★★★★

5 from 377 reviews

Experience the rich flavors of Southern comfort with these Soul Food Deviled Eggs by @tashaliana. This classic recipe combines perfectly seasoned fried chicken nuggets, crispy cornbread-coated egg whites, and a creamy, flavorful yolk mixture infused with Tony’s More Spice seasoning. Perfect as a hearty appetizer or a delightful snack, this dish elevates traditional deviled eggs with soul food flair.

Author: Stella
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 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

Prepare the Chicken: Clean the chicken breasts and cut them into nugget-sized pieces for even cooking.
Season the Chicken: Place chicken pieces in a medium mixing bowl. Add garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub the seasonings thoroughly onto the chicken to coat evenly.
Marinate the Chicken: Add hot sauce, Worcestershire sauce, and buttermilk to the seasoned chicken. Stir well to combine, cover the bowl, and refrigerate for 30 minutes to enhance flavor and tenderness.
Prepare Flour Coating: While the chicken marinates, mix the flour with Tony’s More Spice, garlic powder, onion powder, smoked paprika, and cayenne pepper in a separate bowl.
Coat the Chicken: Dip each marinated chicken piece into the seasoned flour mixture until fully coated. Let the coated chicken rest for 2-3 minutes to set the coating before frying.
Fry the Chicken: Heat oil in a medium pot over medium heat. Gently place 1-2 chicken pieces into the hot oil and fry for 2 to 5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Boil and Prepare Eggs: Hard boil 12 large eggs, peel, and cut them in half. Carefully separate the yolks and place in a bowl.
Make the Yolk Mixture: To the bowl with egg 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 all ingredients with a fork until smooth and creamy.
Prepare Cornbread Batter: In a bowl, mix the Jiffy Cornbread mix with buttermilk, Tony’s More Spice, and one egg to create a batter.
Coat Egg Whites: Dip the halved egg whites into the cornbread batter, coating them evenly.
Fry Egg Whites: Fry the batter-coated egg whites in hot oil until they turn golden brown and crispy. Drain on paper towels.
Assemble the Deviled Eggs: Fill the fried egg white halves with the creamy yolk mixture. Top each with a piece of the fried chicken nuggets for the perfect bite.
Serve and Enjoy: Arrange on a platter and serve immediately for a delicious burst of soul food flavor.

Notes

Ensure the oil temperature is medium to prevent burning the coating before the chicken is cooked through.
Use fresh eggs for boiling to make peeling easier.
Allow the flour-coated chicken to rest briefly to help the coating adhere better when fried.
Adjust the amount of cayenne pepper based on your preferred level of heat.
Serve immediately after assembly to enjoy the crispy textures at their best.

Keywords: soul food deviled eggs, fried deviled eggs, Southern cuisine, Tony’s More Spice, crispy fried chicken nuggets, cornbread crusted eggs, savory appetizers