Deviled Eggs with Crispy Chicken Skin – HexClad Cookware EU
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Deviled Eggs with Crispy Chicken Skin

by Tiana Gee

Deviled Eggs with Crispy Chicken Skin
Time to complete
1 hour
Serving size
2 dozen egg halves (8 to 12 servings)
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What You Need

Ingredients

Preparation

*This recipe originally ran in the US on HexClad.com.
  1. Put eggs in a HexClad 8QT/7.5 L Hybrid Stockpot and add water to cover by 1 inch/2.5 centimeters. Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let stand 12 minutes. Immediately transfer eggs to a bowl of ice water to cool. 
  2. Meanwhile, pour oil into a HexClad 12"/30 cm Hybrid Fry Pan. Season chicken skin with salt and pepper, then lay in the skillet, and heat over medium-low. Cook, until crisp and golden-brown, 5 to 6 minutes per side. Transfer to a paper towel–lined plate to drain and cool. Break into 24 bite-sized pieces.
  3. Peel cooled eggs and halve lengthwise. Scoop yolks from whites and transfer to a medium bowl. Arrange whites, cut side up, on a platter. Mash yolks with a fork until smooth, then stir in mayonnaise, bell pepper, celery, onion, soy sauce, lemon juice, and fish sauce. Season with salt and pepper, if needed.
  4. Spoon or pipe the yolk mixture back into the egg whites. Top each deviled egg with a piece of crispy chicken skin. Garnish with chives and paprika.