Deviled Eggs with Crispy Chicken Skin by Chef Keith


  • 6 Chicken Skins
  • 6 Eggs
  • Kosher salt and pepper
  • 1 tablespoon Smoked Paprika
  • 4 tablespoons Pickle Juice
  • 3 tablespoons Mayonnaise
  • 1 tablespoon Hot Sauce


1. Preheat oven to 375 F.

2. Get two baking sheets that are the same size.

3. On one sheet, lay the chicken skins flatted out. Salt them and place the second baking sheet on top of the chicken skins to press them down.

4. Bake for 10-15 minutes until crisp. Let cool for 10 minutes.

5. In a pot of boiling water, boil the eggs for 10 minutes until fully cooked. Let the eggs cool completely and peel.

6. Cut the peeled eggs down the middle and place the yolks in a medium mixing bowl.

7. Add mayo, pickle juice, hot sauce and a pinch of salt and pepper to the yolk mixture.

8. Mix the yolk mixture well and blend until smooth.

9. Chill for 2 hours.

10. Place this mixture into a pastry bag or a zip lock bag with a cut in the corner to pipe this mixture onto the egg.

11. Break the cooled chicken skins into small pieces. Top the egg with the chicken skins.

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