Deviled Eggs with Crispy Chicken Skin
This dish pays homage to the classic picnic staple, but it stands out among all the other variations out there. The soft-boiled eggs are enrobed in a creamy, cold, mayonnaise-based sauce that’s similar in style to the one that accompanies the Italian dish vitello tonnato, cold sliced veal cloaked in a rich tuna sauce. The crispy chicken skin garnish gives the dish a crunchy textural element that contrasts with the sauce and egg. You could make the eggs without this garnish, but I encourage you to try it at least once. There are a million tricks out there for how to make peeling eggs easier. The only one I can attest to is to use older eggs; farm eggs are often too fresh and their shells haven’t had time to cure, making peeling very difficult, so buy them well in advance of when you plan to make this dish. A little baking soda in the water helps, too.Tonnato-Style Deviled Eggs with Lemon Aioli and Crispy Chicken SkinExcerpted from Homegrown by Matt JenningsNote: Maras pepper is a deep red, dried Turkish chile pepper with a fruity flavor and lingering heat (can be found at Formaggio Kitchen).Basic AioliExcerpted from Homegrown by Matt Jennings (Artisan Books). Copyright © 2017. Photographs by Hugh Galdones.