Deviled Eggs with Southern Fried Chicken Skin

Sorry bacon crumbles, there’s a new deviled egg garnish in town. Welcome crispy chicken skin to the party, adding an element of surprise and uniquely seasoned crunch to every bite of this popular appetizer, prepared with the signature flavor of McCormick® Paprika a... Sorry bacon crumbles, there’s a new deviled egg garnish in town. Welcome crispy chicken skin to the party, adding an element of surprise and uniquely seasoned crunch to every bite of this popular appetizer, prepared with the signature flavor of McCormick® Paprika and tangy French’s® Classic Yellow Mustard. Enjoy on their own or as an addition to your Soul-Cuterie board creation alongside these tasty Fried Catfish Nuggets. Recipe Credit: Chef Millie Peartree @chefmilliepeartree. Read More Read Less
20m
PREP TIME
20m
COOK TIME
16
INGREDIENTS

Servings: 12

Ingredients

INSTRUCTIONS

  • 1 For the Chicken Skin, preheat oven to 400°F and place oven rack in middle position. Line large, rimmed baking pan with parchment paper; set aside. Dry chicken skin completely with paper towels. Stretch skin and arrange in flat, single layer on prepared pan. Sprinkle skin evenly with seasoned salt, pepper, garlic powder and onion powder.

    Prep Tip: Remove skin from chicken thighs, separating with fingers to release from meat. Trim any large pieces of fat from the edges with a knife or kitchen shears. Carefully scrape away any extra fat from the underside of the skin with a sharp knife.
  • 2 Bake 16 to 20 minutes or until skin is browned and crispy (chicken skin will fry in its own fat). Remove from pan and drain excess fat on paper towels. Cool completely; set aside.
  • 3 For the Deviled Eggs, slice eggs in half lengthwise. Remove yolks and place in small bowl. Mash yolks with fork or potato masher. Stir in mayonnaise, relish, Mustard, parsley, chives, salt, pepper and onion powder; mix until well blended.
  • 4 Reserve 2 tablespoons of the crumbled Fried Chicken Skin; set aside for garnish. Gently stir remaining Chicken Skin into yolk mixture. Spoon or pipe mixture into egg white halves. Sprinkle evenly with paprika.
  • 5 Refrigerate at least 1 hour. Sprinkle with reserved Chicken Skin just before serving.

    Cooking Tip: To hard cook eggs, bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs to boiling water using large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain immediately. To cool eggs quickly for easier peeling, run under cold water, or place eggs directly into an ice bath. Refrigerate eggs when completely cool. Use within 1 week.

    Chef Millie's Charcuterie Tips:
    •Do all the food prep ahead of time! For instance, when making deviled eggs, the eggs can be boiled and peeled up to a week ahead. Mix up the filling a few days in advance of the gathering. Then, all you have to do is fill the egg whites and plate!
    •You can turn any soul food staple into a small bite perfect for a charcuterie board - whether it's these tasty deviled eggs, collard greens you turn into spring rolls, mac-n-cheese into fried gooey nuggets of goodness, or banana pudding made into individual pie bites.
    •Adding ready-made sauces to the board for dipping allows guests to create their own unique combos in every bite. Mini ramekins with an assortment of condiments like Stubb's® Bar-B-Q Sauce, Zatarain's® Creole Mustard, or even French's® Mustard can really jazz up the board.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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