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
- 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.
- 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.
- 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.
- 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.
