Soul Food Deviled Eggs Recipe

Introduction

These Soul Food Deviled Eggs bring a flavorful twist to a classic appetizer, combining spicy seasoned chicken with creamy, seasoned yolks and a crispy cornbread coating. Perfect for gatherings, they blend Southern comfort with a kick of Tony’s More Spice for an unforgettable bite.

Ingredients

• Chicken Seasoning:
• 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:
• 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:
• 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. Step 1: Clean and cut the chicken breasts into nugget-sized pieces.
2. Step 2: In a medium mixing bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper, and Tony’s More Spice. Rub this seasoning onto the chicken pieces until well coated.
3. Step 3: Add hot sauce, Worcestershire sauce, and buttermilk to the bowl with the chicken. Stir well, cover, and refrigerate for 30 minutes to marinate.
4. Step 4: While the chicken marinates, mix together the flour seasoning ingredients in a bowl. Dip each piece of marinated chicken individually into the flour mixture to coat thoroughly. Let rest for 2–3 minutes.
5. Step 5: Heat oil in a medium pot over medium heat. Fry 1–2 chicken pieces at a time until golden brown, about 2–5 minutes. Remove and drain on paper towels.
6. Step 6: Hard boil the eggs, then cut them in half and carefully remove the yolks into a separate bowl.
7. Step 7: Mash the egg yolks with mayonnaise, yellow mustard, relish, Tony’s More Spice, garlic powder, onion powder, smoked paprika, cayenne pepper, parsley, and a pinch of sugar until smooth.
8. Step 8: Prepare the cornbread mixture by combining Jiffy Cornbread mix, buttermilk, egg, and Tony’s More Spice.
9. Step 9: Coat the egg whites in the cornbread mixture and fry them until golden brown.
10. Step 10: Assemble the deviled eggs by spooning the yolk mixture into the fried egg whites, then topping each with a piece of fried chicken. Serve immediately and enjoy!

Tips & Variations

• For extra crispy chicken, double-dip the nuggets in the flour mixture before frying.
• You can swap out Tony’s More Spice with your favorite Cajun seasoning for a different flavor profile.
• Add chopped green onions or fresh herbs to the yolk mixture for added freshness.
• Use homemade cornbread batter instead of the boxed mix for a more personalized touch.

Storage

Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, fry the chicken and egg whites fresh before serving rather than storing assembled. Reheat chicken nuggets in the oven at 350°F (175°C) for 5–7 minutes until warm. Avoid microwaving to retain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these deviled eggs ahead of time?

You can prepare the egg yolk mixture and marinate the chicken ahead of time, but for the best texture and flavor, fry the chicken and egg whites just before assembling and serving.

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

If Tony’s More Spice is unavailable, you can substitute with a blend of Cajun seasoning or a mix of paprika, cayenne, garlic powder, and onion powder to mimic the flavor.

Soul Food Deviled Eggs Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

Experience a flavorful twist on a classic with these Soul Food Deviled Eggs by @tashaliana. This recipe combines marinated and fried chicken nuggets with rich, seasoned deviled egg yolks, all wrapped in crunchy cornbread-coated egg whites for a perfect balance of Southern comfort and bold spices.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Soul Food, Southern

Ingredients

Scale 1x2x3x

Chicken Seasoning Ingredients

• 2 chicken breasts (cut into nugget size 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 the chicken: Clean the chicken breasts and cut them into nugget-sized pieces to ensure even cooking and coating.
2. Season the chicken: Place the chicken pieces in a medium mixing bowl. Add garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub the seasonings thoroughly into the chicken pieces until well combined.
3. Marinate the chicken: Add hot sauce, Worcestershire sauce, and buttermilk to the seasoned chicken. Stir well to coat all chicken pieces, cover the bowl, and refrigerate for 30 minutes to allow flavors to penetrate.
4. Prepare the flour coating: While the chicken is marinating, mix all-purpose flour with Tony’s More Spice, garlic powder, onion powder, smoked paprika, and cayenne pepper in a separate bowl for the flour seasoning.
5. Coat the chicken: Remove chicken from the marinade and individually dip each piece into the seasoned flour mixture, coating well. Let the coated chicken rest for 2-3 minutes to allow the coating to set.
6. Fry the chicken: Heat oil in a medium pot over medium heat. Gently add 1-2 pieces of the coated chicken and fry for 2-5 minutes, turning as needed, until golden brown and cooked through. Remove and drain on paper towels.
7. Boil and prepare eggs: Hard boil the 12 eggs, then peel and cut each egg in half. Remove the yolks and place them in a separate bowl for the yolk mixture.
8. Make the yolk filling: Mash the egg yolks with mayonnaise, relish, yellow mustard, Tony’s More Spice, garlic powder, onion powder, smoked paprika, cayenne pepper, parsley, and a pinch of sugar until smooth and creamy.
9. Prepare cornbread coating: In a bowl, combine Jiffy Cornbread mix with buttermilk, Tony’s More Spice, and 1 egg to create the cornbread batter for coating the egg whites.
10. Coat and fry egg whites: Take each boiled egg white half and coat it in the prepared cornbread mixture. Fry the coated egg whites in hot oil until they turn golden brown and crispy. Drain on paper towels.
11. Assemble the deviled eggs: Fill each fried egg white half with the seasoned yolk mixture. Top each one with a piece of the fried chicken nugget. Serve immediately and enjoy your soul food deviled eggs!

Notes

• Ensure the oil temperature is medium heat to cook the chicken and egg whites evenly without burning.
• Use fresh eggs for best frying results and flavor.
• Marinating chicken for the full 30 minutes deeply enhances flavor and tenderness.
• Drain fried items on paper towels to reduce excess oil and maintain crispiness.
• Adjust the spiciness by modifying the amount of cayenne pepper and Tony’s More Spice seasoning.

Keywords: Soul Food Deviled Eggs, Fried Deviled Eggs, Southern Deviled Eggs, Spicy Deviled Eggs, Fried Chicken Nuggets, Tony’s More Spice recipes