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Cajun Deviled Eggs with Fried Oysters

Souther flavors influence this traditional comfort food dish
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: cajun deviled eggs, cajun deviled eggs with fried oysters, deviled eggs, fried oysters, spicy deviled eggs
Servings: 12 deviled eggs


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 SeasoningCLICK 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg