Blow Your Easter Guests Away: Deviled Egg Recipe with Fried Chicken Skins

Deviled eggs are a classic dish that, due to their shareability, shine at almost any holiday gathering or party. The problem with most classic deviled egg recipes, though, is that they are just that: classic. Outdated, some might say. Eggs, mayo, mustard. Paprika on top. For some, knowing what you are getting might be a comfort, but for others it just gets boring.

Theses deviled eggs, though, these are fresh, new, and delicious.

Created by Mason Hereford, chef/owner of Bon Appetit’s Best New Restaurant of 2017, Turkey and the Wolf in New Orleans, these deviled eggs are a Cajun riff on a classic. With just the right amount of spice and fried chicken skins, you’re getting the best of so many different worlds, all in one snack-sized morsel.

Below, check out the full recipe and get ready to win Easter with these delicious deviled eggs. (Then, check out these Easter hams to really win the day.)

Deviled Eggs with Fried Chicken Skins, Hot Sauce, and Dill

fried chicken skin deviled eggs
Denny Culbert
Denny Culbert

(Recipe yields 8-12 deviled eggs, depending how full you like your whites.)

Ingredients for the deviled eggs:

  • 6 hard boiled eggs
  • 2 tbsp mayonnaise, preferably Duke’s
  • 2 tsp Louisiana style hot sauce, preferably Crystal
  • 1 heaping tsp Dijon mustard, preferably Maille Dijon*
  • Juice of one-half lemon
  • Kosher salt

*Chef tip: Using a french Dijon mustard, such as Maille, brings a tangy, bold flavor that matches well with mayo.

Ingredients for the chicken skins:

  • 1 whole fryer chicken’s worth of skin
  • 25 cup all-purpose flour
  • 1 cup cornmeal
  • .5 cup finely ground panko bread crumbs
  • 5 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp celery salt
  • 1 tsp cayenne pepper
  • 3 cloves garlic
  • 2 bay leaves
  • 1 onion
  • Kosher salt

To garnish:

  • Fresh dill sprigs
  • Fresh cracked pepper
  • Your go-to mild hot sauce

Method:

  1. Make fried chicken skins: On a cutting board, lay out chicken skin, fat side up (the side that doesn’t have the bumpy texture from where the feathers were plucked). Using a spoon, scrape off all the fat. Removing the fat is key to a crispy end product. Next, place skins in a medium pot and add onion, garlic, and bay leaves. Cover with water and bring to a boil over medium-high heat. Turn off heat and the let the skins sit for 15 minutes. Next, drain skins and allow them to cool by spreading them flat on a resting rack or a piece of parchment paper. Once skins are cool, they are ready to be fried.
  2. In a medium bowl, mix flour, cornmeal, panko, and seasonings. Dredge cooked chicken skins until fully coated. In a deep skillet, heat oil to 350 degrees Fahrenheit. Fry skins, stirring occasionally so they don’t stick together, until they reach a golden brown — about 4 minutes. Keep your distance when frying as the skins have a tendency to pop and crackle when they enter hot oil. Remove skins from oil and drain on a paper towel. Season immediately with salt and reserve until ready to assemble eggs. They last a few hours before losing crispiness.
  3. Make deviled eggs: Peel hard boiled eggs and cut each in half lengthwise. Remove yolks from whites, and rinse whites in cold water to remove any excess yolk left behind. Press yolks through a fine mesh strainer into a mixing bowl. Next add mayonnaise, mustard, hot sauce, lemon juice, and salt, trying not to overwork egg yolk mixture. The filling should be slightly fluffy and not loose.
  4. To serve, arrange eggs on a platter. Using a piping bag or zip-top plastic bag with a snipped corner, fill whites with egg yolk mixture. Garnish with fried chicken skins, a drizzle of hot sauce, freshly cracked pepper, and some torn sprigs of fresh dill.

Pro Tip: Find chicken skin at your local butcher shop (ask for a half-pound). Otherwise, you can buy a whole fryer chicken from the supermarket and remove the skin with a chef’s knife or scissors. Ignore those areas that are especially difficult to remove the skin, as you’ll get plenty for this recipe from the breast, back, and thighs.

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