Deviled eggs originated in Rome and were found all over central Europe by the nineteenth century. Toppings would vary, depending on the cuisine and produce of the country: The Russians topped a mayonnaise and egg mixture with caviar and potato, the Swedish used pickled herring and dill, and so on. We believe that deviled eggs are great in many guises, but this deviled eggs with roast chicken skin recipe is our favorite. It makes for some devilishly good eggs—and makes more crisp chicken skin than you will need. Then again, everyone needs extra crisp chicken skin.–Pitt Cue Co.
LC Wobbly In The Knees Note
Reread that last line of the headnote above. You know, the part pertaining to reveling in ample amounts of crisp chicken skin. The one that makes us go wobbly in the knees. It goes, “but then, everyone needs extra crisp chicken skin.” Words to live by.
Deviled Eggs with Roast Chicken Skin
- Quick Glance
- 10 M
- 20 M
- Makes 12
- 1. Halve the eggs lengthwise. Scoop the yolks into a bowl and place the whites on your work surface. Mix the yolks with the mayo, salt, and pepper and pass through a fine sieve.
- 2. Arrange the halved egg whites on a serving dish. If desired, spoon a little hot sauce over the egg whites. Place the yolk mixture in a pastry bag or a large resealable bag with one corner snipped off and pipe the yolk mixture neatly into the egg whites. Refrigerate for at least 20 minutes. Just before serving, crumble the crisp roast chicken skin on top.