Start by hard-boiling 6 large eggs. Place them in a pot, cover with water, and bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for about 12 minutes. After that, transfer the eggs to an ice bath for 5 minutes to cool. Once cooled, peel and slice the eggs in half lengthwise, gently removing the yolks into a bowl.

In the same bowl with the egg yolks, add ¼ cup of mayonnaise, 1 tablespoon of dill pickle relish, 1 teaspoon of yellow mustard, 1 teaspoon of Cajun seasoning, and a few dashes of hot sauce. Mix everything together until creamy and smooth.

Prepare your breading station by setting up three shallow bowls. In the first bowl, add ½ cup of flour. In the second bowl, beat 2 eggs until well combined. In the third bowl, combine 1 cup of Panko breadcrumbs with 1 teaspoon of gumbo file powder.

Take each halved egg white and first dip it in the flour, shaking off any excess. Next, coat it in the beaten egg mixture, allowing the extra to drip off. Finally, roll the egg white in the Panko breadcrumb mixture.

In a large, deep skillet, heat oil to 350°F over medium heat. Carefully place the breaded egg whites into the hot oil, frying them in batches for about 2-3 minutes or until they turn a golden brown.

Once golden and crispy, remove the fried egg whites from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Carefully fill each crispy egg white with the creamy yolk mixture. Serve your Spicy Bayou Deviled Eggs warm, topped with additional hot sauce or a sprinkle of Cajun seasoning.