Picnic season is here and I’m heading into it at full speed.
After an unusually gloomy winter in Southern California, I’m more than ready to get outside under blue skies and snack on delicious food.
Deviled eggs were a staple of my Southern childhood and remain one of the most classic picnic dishes. While I appreciate the traditional version, I’ve spent the last few years experimenting with more interesting variations and now prefer my deviled eggs with bold add-ins rather than plain.
My current favorite tops a classic mustard-infused deviled egg with crispy chicken skin and a drizzle of hot sauce. The mustard-based filling provides creamy tang, the baked chicken skin adds crunch and savory depth, and the hot sauce ties everything together with acidity and heat.
To crisp the chicken skins without deep frying, I sandwich them between two parchment-lined baking sheets and bake. The result is a golden, crunchy piece of “skin chip” that’s easy to make and just as satisfying as fried.
These deviled eggs are dangerously addictive — I polished off about a dozen while photographing them. They make a fantastic appetizer for barbecues, a perfect poolside snack, or a standout picnic side.
If you want a more elegant take, try my deviled eggs with caviar for special occasions like dinner parties or New Year’s Eve.
Deviled Eggs with Fried Chicken Skin
Ingredients
- Chicken Skin, from 5–6 chicken thighs
- 6 Hard boiled eggs
- 3 Tablespoons Mayonnaise
- 3/4 Tablespoon Yellow mustard
- Pinch Salt
- Hot sauce, to taste
- Chives, sliced
Instructions
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Preheat the oven to 375°F (190°C).
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Line a baking sheet with parchment. Lay the chicken skins flat, cover with another piece of parchment, then place a second baking sheet on top to keep them flat. Bake for 35–45 minutes, until the skins are golden and crisp. Transfer to a paper towel–lined plate to drain excess grease.
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Slice the hard-boiled eggs in half and gently remove the yolks to a bowl. Add the mayonnaise, mustard, and a pinch of salt. Mash and stir with a fork until smooth and there are no large lumps.
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Transfer the yolk mixture to a piping bag or a resealable plastic bag with the corner snipped, then pipe the filling back into each egg white.
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Break the baked chicken skins into bite-sized pieces and place one piece on top of each deviled egg. Garnish with sliced chives and a light drizzle of hot sauce.
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Serve immediately for best texture.