Picnic season is here and I’m coming at it full speed!
We’ve had an unusually dreary winter here in Southern California and I am so ready to spend some time outdoors under blue skies while snacking on some incredible food.
Deviled eggs were a staple of my Southern childhood. They also happen to be one of the most classic picnic dishes. While I love traditional deviled eggs, a few years ago I got into making different varieties with more interesting ingredients and now I can’t imagine eating one “plain”.
So far, this version topped with fried chicken skin and hot sauce is my absolute favorite. The base is a traditional mustard deviled egg and the fried chicken skin adds a much needed crunchy texture while the hot sauce brings all the flavors together with a bit of spice and acidity.
To “fry” the chicken skins, I simply placed them between two parchment covered baking sheets in the oven. This makes the process very easy and no one will even be able to tell that they weren’t actually fried!
These deviled eggs are soooo addicting! I ate about a dozen by myself while shooting the photos. 😊
They’ll make a great appetizer for any BBQ, a perfect poolside snack, or a great picnic side dish!
This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.Print
Chicken Skin (from 5-6 Chicken Thighs)
6 Hard Boiled Eggs
3 Tablespoons Mayonnaise
3/4 Tablespoon Yellow Mustard
Pinch of Salt
Preheat oven to 375° F.
Place parchment paper on the bottom of a baking sheet. Lay chicken skins out flat then place another piece of parchment paper on top, then another baking sheet on top of that. Place in oven and bake for 35 to 45 minutes. Remove when skin is golden brown and crispy. Transfer to a paper towel-lined plate to drain grease.
Slice deviled eggs in half. Carefully remove the yolks and place in a large bowl. Add the mayo, mustard, and pinch of salt. Using a fork, mash the yolks and stir them together until there are no large lumps.
Add yolk mixture to a piping bag (I used a Decorator Pro) then pipe the mixture back into each egg white.
Using your hands, break the chicken skins up into smaller pieces. Add a piece to the top of each egg, then top with chives and a drizzle of hot sauce.
*Fried chicken skins can become soggy after sitting on top of the eggs for an extended period of time. If not consuming immediately, wait until right before serving to add the chicken skins.