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.