Give your deviled eggs a Southern kick by serving up these Cajun Deviled Eggs with Fried Oysters! They’re sure to be a crowd-pleaser at your next event.
Deviled Eggs definitely run the gamut from standard to creative. Growing up my mom made the traditional egg yolk + mayo and paprika topped deviled eggs. That’s all I ever knew deviled eggs to be. But ever since comfort food has become trendy again, deviled eggs haven’t just started popping up on menus. They’ve become little creations on those egg holes. And if there’s one thing I’m a sucker for, it’s when my deviled egg includes an extra bonus of a topping ON TOP of the filling. So when I knew I wanted to do a Southern Cajun-style deviled egg, I knew a fried oyster was going to be the cherry topping on this recipe. And hence my Cajun Deviled Eggs with Fried Oysters inspiration was born.
Cajun Deviled Eggs with Fried Oysters
These deviled eggs look super impressive, and are really easy to make. Make your filling, and while it’s chilling in the fridge, fry up your oysters. If the eggs won’t be served right away, set your fried oysters aside and heat up prior to serving so your guests enjoy a warm oyster on top of their cool egg.
The oysters provided added health benefits of protein and omega 3s. Plus, oysters are loaded with zinc, which has been linked to strengthening the immune system. And they’re a high source of iron, which is great news for those of us who aren’t red meat eaters. Iron can help boost energy levels by helping pump oxygen around the body in red blood cells. Will oysters bring the sexy back? Jury’s still out, but there’s no harm in trying! After all, oysters do top the sexy foods list.
Hot Sauce Stories
What would Cajun flavors and oysters be without hot sauce??? Taco and I LOVE hot sauces. It’s gotten to the point of obsession. Not only do we always ask for hot sauces when we go out to eat (the more local, the better), but we have a cabinet STOCKED with sauces. The Frenchy’s Habanero Hot Sauce you see in the photo above comes with a funny story. Every few years we go to Clearwater Beach, FL to watch the Phillies play in spring training with another couple (also big hot sauce fans). Frenchy’s restaurants are Clearwater staples. And at all their restaurants you’ll see their hot sauce. A few years ago, we decided we liked it so much that we decided it was in everyone’s best interest to grab a bottle to take home. Taco and I used that bottle sparingly. Until this past March when we went back down to Clearwater with out friends. And collectively we came home with a total of 8 bottles of Frechy’s Hot Sauce. Needless to say, we’ll be good for awhile. So feel free to top these Cajun Deviled Eggs with Fried Oysters with YOUR favorite hot sauce.
Use pre-packaged hardboiled eggs to save time on your prep.
I used Wildtree Cajun Seasoning blend for a simple ready-to-go spicy blend.
For the oysters, you can purchase pre-shucked oysters at your local seafood market or seafood counter at grocery stores.
RECOMMENDED REGISTRY ITEMS
- Cake Decorator Set or Disposable Decorating Plastic Bags + Decorating Nozzles
- Deviled Egg Trays with Lids
- Mixing Bowl Set
- Frying Pan
- Kitchen Tongs
Cajun Deviled Eggs with Fried Oysters
Souther flavors influence this traditional comfort food dish
For the Deviled Eggs:
- 6 hardboiled eggs recommend pre-hardboiled eggs
- 2 TB olive oil mayo
- ½ TB dry mustard powder
- ½ TB Cajun Seasoning recommend Wildtree
- ½ tsp Southern-style hot sauce or as tolerated
- ¼ red bell pepper finely diced
- ¼ stalk celery finely diced
- Paprika optional for garnish
For the Fried Oysters
- 6 shucked oysters drained
- ½ C cornstarch
- 2 TB yellow cornmeal
- ¼ tsp chile powder
- ¼ tsp garlic powder
- ¼ tsp dried thyme
- 1 egg
- 1 TB water
- Grapeseed oil for frying
Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in a separate mixing bowl.
In the bowl with the egg yolks, combine the mayo, mustard powder. Cajun seasoning, hot sauce, bell pepper, and celery. Use a fork to mash until desired consistency.
Place the filling in the fridge to allow it to set up to 1 hour.
While the egg filling is setting, prepare the oysters. Whisk together the cornstarch, cornmeal, chili powder, garlic powder, and thyme in a large mixing bowl. In another bowl, combine the egg and water together to create an egg wash. Dip the oysters into the cornstarch/cornmeal mixture, then into the egg, and back into the cornstarch/cornmeal.
Head a skillet over medium-high heat with grapeseed oil. The pan is ready when you can drop a pinch of the cornstarch/cornmeal mixture into the oil and it starts to sizzle. Place the battered oysters into the pan and allow to cook 1 minute per side or until browned. Drain on paper towels to remove excess oil.
To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.
Top with a freshly fried oyster and enjoy!
Optional to top with a few shakes of your favorite Southern-style hot sauce
- If you prefer to hardboil your own eggs, grab this easy InstantPot recipe HERE
- You can make the filling ahead of time and fill the eggs later. I don’t recommend letting the filling sit longer than a few hours before filling. The water from the peppers and celery can cause the consistency to become too liquidy if it sits for too long.
- For the Cajun Seasoning Blend, I used Wildtree Cajun Seasoning. CLICK HERE for a Wildtree FREE SHIPPING coupon. You can use any cajun seasoning blend for this recipe.
- Cajun Deviled Eggs recipe adapted from Tasty. Fried oyster recipe adapted from James Beard Foundation.
Do you like toppings on your Deviled Eggs?
Have you ever tried fried oysters on deviled eggs?
Which hot sauce will you use with these Cajun Deviled Eggs with Fried Oysters?
Have a hot sauce story of your own? Share in the Comments!
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