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Deviled Eggs with Crispy Chicken Skins

Deviled Eggs with Crispy Chicken Skins

You cannot have Easter with out serving these amazing deviled eggs. Yes, they are a sensational side dish for your Ham for that matter for any thing on your Easter menu. These beauties showed up in our Brunch cooking class and were snatched right up.

 

Deviled Eggs with Crispy Chicken Skin

 

 

 6 large eggs

2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle juice

1 teaspoon prepared mustard

1/8 teaspoon salt

Dash of pepper

Garnish: Crispy Chicken Skin

 

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

 

Crispy Chicken Skins

Preheat oven to 350 °F

Skin from one whole chicken or 4 thighs

Salt

Parchment paper

2 rimmed baking sheets

 

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.