Chicken Cracklin’ Deviled Eggs
Prep Time:
15 mins.
Cook Time:
10 mins.
Yield:
12 Deviled Eggs
Move over, everyday deviled eggs. Topped with crispy chicken skins for a bit of crunch and a touch of fresh dill (or green onion) for a garnish, these deviled eggs are as Southern as it gets and will stand out in a party spread. Dijon brings a touch of tangy flavor and Blue Plate Mayo makes them extra creamy and delicious. That’s the good stuff!
Ingredients
- 8 large pieces chicken skin (removed from 8 large chicken thighs)
- 1 teaspoon Creole seasoning, divided
- ⅛ teaspoon cayenne pepper (optional)
- 6 hard cooked eggs, peeled
- 4½ tablespoons Blue Plate Mayonnaise
- ½ teaspoon Dijon mustard, or to taste
- ⅛ teaspoon smoked paprika
- Dill sprigs or thinly sliced green onion tops, for garnish
Directions
- Prepare chicken skins: Preheat the oven to 375℉. Line a baking sheet with aluminum foil or parchment paper and spread the skins in one layer on the sheet. This may be done in 2 batches. Bake for 6 to 8 minutes, then flip the skins over and continue cooking for another 6 minutes, or until the skins are crispy. Transfer the skins to a wire rack and season with Creole seasoning and cayenne pepper. Let cool. Once cool, cut or chop chicken skins to desired size and shape. The skins can be stored in an airtight container at room temperature for up to 2 days.
- Make deviled eggs: Slice the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a small bowl. Place the whites on a serving platter or egg plate.
- Mash the yolks with a fork or press through a fine sieve. Add the mayonnaise, mustard, ½ teaspoon Creole seasoning and the smoked paprika. Stir well. Mash further if desired.
- Transfer the mixture into a plastic sandwich bag and snip about ¾ inch off one corner of the bag. Gently squeeze the mixture through the hole into the egg whites.
- Top each deviled egg with some crispy chicken skins and garnish with dill or green onions.
