Mustard Deviled Eggs
The ultimate comfort food, Mustard Deviled Eggs are creamy, tangy, and topped with crispy chicken skin. This easy weeknight appetizer will have everyone craving more. Try making them tonight for your next gathering!
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- medium bowl
- Large Plate
- Fork
Ingredients
- 4 to 5 ounces Chicken skin (from about 4 chicken thighs)
- Kosher salt
- Freshly ground black pepper
- 6 Hard-boiled eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Whole grain mustard
- 1 tablespoon Chives finely sliced, plus more for sprinkling
- 1 ½ teaspoons Lime juice freshly squeezed
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This creates an excellent surface for the chicken skins, preventing them from sticking.
- Spread out the chicken skins in a flat single layer on the prepared baking sheet. Ensure they’re not overlapping; this helps them crisp up nicely.
- Season the skins lightly with Kosher salt and freshly ground black pepper. This enhances their flavor, making them even more delicious.
- Top the chicken skins with another sheet of parchment paper and place another baking sheet on top to weigh them down. This technique prevents them from puffing up while baking.
- Bake for 45 to 50 minutes, or until the skins are golden and crispy. Midway through baking, rotate the baking sheets from front to back to ensure even cooking.
- Once they’re crispy, transfer the chicken skins to paper towels to drain and set aside. You want them to remain crisp until serving.
- While they cool, separate the egg yolks from the egg whites. Place the yolks in a medium bowl and the whites on a large plate. This is where the magic happens.
- Add the mayonnaise, Dijon mustard, whole grain mustard, chives, and lime juice to the bowl with the yolks. Use a fork to mash and mix everything until thoroughly combined. Aim for a smooth consistency with no big chunks of yolk remaining.
- Season the yolk mixture to taste with Kosher salt. Taste as you go to achieve your desired flavor balance.
- To serve, spoon or pipe the yolk mixture into the well of each egg white. This not only looks appealing but also adds a gourmet touch!
- Break the crispy chicken skins into bite-sized shards and top each deviled egg with 1 to 2 pieces. This will create that enjoyable crunch with every bite.
- Finish with a sprinkling of extra chives for a fresh pop of color and flavor. Serve immediately and watch them disappear!
Notes
If you have any leftovers, store them in an airtight container in the fridge. They should be consumed within 2 to 3 days for the best flavor.