Soul Food Deviled Eggs Recipe

Introduction

Elevate your taste buds with these soulful deviled eggs inspired by Southern comfort and packed with bold flavors. Featuring crispy fried chicken nuggets and a spiced yolk filling, this dish is perfect for gatherings or a special snack.

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
• 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

1. Step 1: Clean the chicken breasts and cut them into nugget-sized pieces.
2. Step 2: In a medium bowl, add chicken pieces along with garlic powder, onion powder, smoked paprika, cayenne pepper, and 1 tbsp Tony’s More Spice. Rub the seasonings into the chicken until well coated.
3. Step 3: Add hot sauce, Worcestershire sauce, and buttermilk to the bowl. Stir well, cover, and refrigerate for 30 minutes to marinate.
4. Step 4: Meanwhile, prepare the flour seasoning by combining all-purpose flour, 1 1/2 tbsp Tony’s More Spice, garlic powder, onion powder, smoked paprika, and cayenne pepper in a separate bowl.
5. Step 5: Remove chicken from marinade and individually dip each piece into the flour mixture, coating thoroughly. Let the coated chicken rest for 2-3 minutes.
6. Step 6: Heat oil in a medium pot over medium heat. Fry 1-2 chicken nuggets at a time for 2-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
7. Step 7: Hard boil the eggs, peel them, and cut each in half. Gently remove the yolks and place them in a bowl.
8. Step 8: To the yolks, add mayonnaise, yellow mustard, relish, 1/8 tsp Tony’s More Spice, smoked paprika, garlic powder, onion powder, cayenne pepper, parsley, and a pinch of sugar. Mash together with a fork until smooth.
9. Step 9: Prepare the cornbread coating by mixing the Jiffy Cornbread mix with buttermilk, egg, and 1/8 tsp Tony’s More Spice until combined.
10. Step 10: Dip the egg white halves into the cornbread mixture, then fry them in oil until golden brown.
11. Step 11: Assemble the deviled eggs by filling each fried egg white half with the yolk mixture. Top with a piece of fried chicken nugget. Serve and enjoy your soulful deviled eggs!

Tips & Variations

• Use freshly ground spices for the most vibrant flavor.
• Adjust cayenne pepper quantity to control the heat level to your liking.
• For extra crunch, double-dip the chicken in flour before frying.
• Try swapping mayonnaise for Greek yogurt for a lighter filling.

Storage

Store assembled deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture, keep fried chicken separate and add before serving. Reheat chicken nuggets in a toaster oven or air fryer to retain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggs and chicken ahead of time?

Yes, you can hard boil the eggs and marinate the chicken a day in advance. Fry the chicken and assemble the deviled eggs just before serving to maintain freshness and texture.

What can I substitute if I don’t have Tony’s More Spice?

If Tony’s More Spice is unavailable, you can use a blend of Cajun seasoning mixed with smoked paprika, garlic powder, onion powder, and a pinch of cayenne to replicate the flavor profile.

Soul Food Deviled Eggs Recipe

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★★★★★

4.9 from 75 reviews

Soul Food Deviled Eggs bring a delightful fusion of Southern flavors and classic deviled eggs, enhanced with a crispy fried chicken topping seasoned with Tony’s More Spice. This soulful recipe combines perfectly seasoned chicken nuggets fried in flavorful buttermilk and spice coatings, with creamy, spiced yolk filling wrapped in a crisp cornbread crust, creating a rich and comforting appetizer.

• Author: Mick
• 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 and marinate chicken: Clean the chicken breasts and cut them into nugget-sized pieces. In a medium bowl, combine the chicken with garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub the seasonings thoroughly into the chicken. Add hot sauce, Worcestershire sauce, and buttermilk, stirring well to combine. Cover the bowl with a lid and refrigerate for 30 minutes to marinate.
2. Coat chicken with seasoned flour: While the chicken marinates, mix all-purpose flour with Tony’s More Spice, garlic powder, onion powder, smoked paprika, and cayenne pepper to create the flour seasoning. Dip each marinated chicken piece individually into the flour mixture until fully coated. Let the coated chicken rest for 2-3 minutes.
3. Fry the chicken nuggets: Heat oil in a medium pot to a temperature suitable for frying. Gently place 1-2 pieces of the coated chicken in the oil at a time. Fry for 2-5 minutes until the chicken nuggets turn golden brown and crispy. Remove and drain excess oil.
4. Boil and prepare eggs: Hard boil the 12 large eggs. Peel and cut each egg in half. Carefully remove the yolks and place them in a separate bowl.
5. Make the yolk filling: To the collected yolks, add mayonnaise, yellow mustard, relish, Tony’s More Spice, smoked paprika, garlic powder, onion powder, cayenne pepper, parsley, and a pinch of sugar. Mash all ingredients with a fork until smooth and creamy.
6. Prepare cornbread coating: In a bowl, mix the Jiffy Cornbread mix with buttermilk, Tony’s More Spice, and one egg until a batter forms. Coat each hollowed egg white half generously with this cornbread mixture.
7. Fry coated egg whites: Heat oil suitable for frying (can be reused from chicken frying) and fry each cornbread-coated egg white half until golden brown and crisp. Remove and drain excess oil.
8. Assemble the deviled eggs: Fill the fried egg white halves with the prepared yolk mixture. Top each with a piece of the fried chicken nugget for a crunchy, flavorful finish. Serve immediately and enjoy the soulful combination of flavors and textures.

Notes

• Ensure the oil temperature remains consistent during frying to avoid greasy chicken or egg whites.
• Marinating the chicken in buttermilk mixture helps tenderize and infuse flavor thoroughly.
• For a milder spice level, adjust the cayenne pepper and Tony’s More Spice to your preference.
• This recipe serves 8-10 people, perfect for parties or family gatherings.
• Leftover fried chicken nuggets are delicious on their own or added to salads.

Keywords: soul food deviled eggs, fried deviled eggs, Tony’s More Spice recipes, southern appetizer, spicy deviled eggs