What came first, the chicken skin or the deviled egg? All deep questions aside, these buffalo deviled eggs with crispy chicken skin are a game changer, y’all. They bring that something extra to your deviled egg game, and will have everyone oohing and aahing over your sheer genius in the kitchen!
This dish is kinda meta. Hear me out. I was thinking about how delightful buffalo wings are, what with their crispy skin and spicy kick, but I also recognized that the world doesn’t need another food blogger writing up her buffalo wing recipe. There are enough of those to fill an encyclopedia!
Somewhere in my tasty food daydream, I started noodling on the idea of making crispy chicken skin chips as a delicious way to add texture and fatty goodness to any dish. In what can only be described as the big bang, buffalo wings and deviled eggs collided in my mind. I’d use buffalo hot sauce in the deviled egg mixture, then top them with crispy chicken pieces for a beyond awesome tasty texture explosion. Whoops, looks like Guy Fieri wrote that last sentence, but I’m keeping it!
Deviled eggs are super easy to whip up and for an excellent party/get together appetizer. If you’re a fan like I am, I recommend checking out my Bacon Deviled Eggs with Pickled Jalapeños.
While hard boiled eggs have a bit of a reputation for being persnickety and impossible to peel, the Instant Pot is here to right that wrong. Eggs cooked in the Instant Pot release their shells super easily, so you won’t be in egg peeling hell. Cooking times in the Instant Pot will vary. In mine, eggs take 6 minutes on high pressure with a 6 minute manual release, but when I use my mom’s it’s 5 and 5. Definitely do a bit of testing to calibrate what cooking and release times work best for your eggs if you are using an Instant Pot. If you don’t have an Instant Pot, don’t fear. You can steam your eggs on the stovetop. I like the method used here.
If you want even more of a kick to these buffalo deviled eggs, you can add a bit of cayenne. To jazz up the garnish even further, a dusting of chives would be delicious. My last piece of advice is also the most important: don’t top the eggs with the crispy chicken skin until ready to serve. The skin will start to soften when they touch the deviled egg mixture.
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These buffalo deviled eggs prove it doesn’t matter if the chicken or the egg came first – you can have both!
- 8 large eggs
- 1/4 cup mayonnaise (you can adjust and use more or less depending on your preferences)
- 2 tablespoons buffalo sauce (I like Frank’s Red Hot)
- Skin from 3 chicken thighs (save the thighs for another use)
- Pinch of salt
- Pinch of cayenne (optional)
To make the chicken skin:
- Preheat the oven to 350. On a parchment paper lined baking sheet, lay the pieces of chicken skin flat. Top with another piece of parchment paper and then press another baking sheet on top so that the skin remains flat while cooking
- Cook for 30-35 minutes until skin is golden brown and crispy
- Remove the top baking sheet and parchment paper and let the chicken skin cool. Break into 3/4 inch pieces and set aside
To make the eggs:
- Hard boil your eggs using whatever method you choose. When done cooking, cool in an ice bath and peel when cool enough to touch
- Cut the eggs in half and scoop the yolks into a bowl with the mayonnaise, buffalo sauce, and cayenne and salt if using. Set the whites aside on a plate
- Using a fork, mash and mix the ingredients together until nice and smooth. Scoop the egg mixture into a small plastic sandwich bag. Snip off one bottom corner of the bag so you can pipe the egg mixture onto the whites
- Pipe the deviled egg mixture into each egg white (you can totally just use a mini spatula if you aren’t worried about presentation)
- Top each egg with a piece of crispy chicken skin (but only if you are serving immediately. If waiting to serve, save the chicken skin in an airtight container and top the eggs when ready to serve)
- If you have a mini food processor, it works like a dream on the egg mixture, making it super smooth!
Keywords: deviled eggs, buffalo sauce, buffalo deviled eggs, crispy chicken skin