Fried Chicken Deviled Eggs Recipe by Mr. Make It Happen

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First things first, let’s get organized and prep. Go ahead and begin by measuring out your ingredients and dicing the chives. You can also clean up the chicken by removing any excess fat.

For the chicken, we are keeping it simple! We are going to coat the chicken in a few tablespoons of yellow mustard and a hot sauce – seasoning with my all-purpose seasoning. (Always feel free to use whatever seasoning you enjoy.)

Cut the chicken into bite-sized pieces (small enough to comfortably fit atop the deviled eggs.)

Cook the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat.

Let Them Sit: Once boiling, cover the pan, remove it from heat, and let it sit for 12-14 minutes.

Cool the Eggs: Transfer the eggs to an ice bath for about 5 minutes to cool down and make peeling easier.

How to Make the Perfect Boiled Egg

Making perfect boiled eggs is key to crafting delicious deviled eggs. Follow these steps for eggs that are easy to peel and have the ideal texture!

Instructions

Step 1: Choose Your Eggs

• Use Older Eggs: Fresh eggs can be harder to peel. If possible, use eggs that are a week or so old.

Step 2: Boil the Eggs

1. Place Eggs in a Pot: Gently place your eggs in a single layer in a saucepan or pot. Avoid stacking them to prevent cracking.
2. Cover with Water: Add enough cold water to cover the eggs by about an inch.

Step 3: Bring to a Boil

• Heat Over Medium-High: Put the pot on the stove and heat over medium-high until the water reaches a rolling boil.

Step 4: Cook the Eggs

• Turn Off the Heat: Once boiling, cover the pot and remove it from the heat.
• Set a Timer: Let the eggs sit in the hot water for 9-12 minutes, depending on your desired yolk consistency:
  • 9 minutes for a slightly softer yolk
  • 12 minutes for a fully hard-boiled yolk

Step 5: Ice Bath

1. Prepare an Ice Bath: While the eggs are cooking, fill a bowl with ice water.
2. Transfer the Eggs: Once the timer goes off, carefully transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 5 minutes. This stops the cooking process and makes peeling easier.

Step 6: Peel the Eggs

1. Tap and Roll: Gently tap each egg on a hard surface to crack the shell, then roll it lightly to loosen the shell.
2. Peel Under Running Water (optional): For easier peeling, you can peel the eggs under running water, which helps remove any stubborn bits of shell.

Step 7: Use for Deviled Eggs

• Slice and Fill: Slice the eggs in half, remove the yolks, and mix them with your favorite ingredients to create your deviled egg filling!

Tips for Success

• Store in Fridge: If you’re not using the boiled eggs immediately, store them in the fridge in their shells for up to a week.
• Experiment: Different stovetops may yield slightly different results, so feel free to adjust cooking times to find what works best for you!

Make the Deviled Egg Filling

1. Prepare the Eggs: Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
2. Mix the Filling: Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and smoked paprika until smooth. Taste and adjust the seasoning as needed.

Next, coat the chicken in seasoned flour and fry at 350 degrees until the chicken is golden brown and crispy. (Internal temp of at least 165 degrees F)

Once the chicken is done, toss it in your favorite BBQ or Mambo sauce.

Assemble the Deviled Eggs

1. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites.
2. Top with Chicken: Place a piece of crispy fried chicken on top of each deviled egg.

Garnish and Serve

1. Finish with Garnish: Sprinkle with additional smoked paprika or old bay and garnish with chopped chives or parsley for a fresh touch.
2. Serve: Arrange the deviled eggs on a platter and watch them disappear!

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