Deviled Eggs With Crispy Chicken Skin

• 6 ounces chicken skin
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon baking soda
• 6 large eggs
• 1/2 cup Basic Aioli (see below)
• 1 teaspoon finely grated lemon zest
• 1 to 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Freshly ground white pepper
• 1 tablespoon minced fresh chives
• Capers, for garnish
• Maras or Aleppo pepper, for garnish
• Shaved celery, for garnish (optional)
• Marigold petals, for garnish (optional)
• 1 large egg yolk
• 1 small garlic clove, minced
• 1/4 teaspoon kosher salt, plus more as needed
• 3/4 cup extra-virgin olive oil (or a 50/50 mix extra-virgin olive oil and canola oil)
• 1 tablespoon warm water
• Fresh lemon juice
• Freshly ground black pepper

1. Preheat the oven to 350u0b0F. Line a rimmed baking sheet with parchment paper.
2. Set a medium mixing bowl on a kitchen towel (this will prevent the bowl from moving as you whisk). Whisk together the egg yolk, garlic, and salt. Whisking constantly, slowly drizzle in the oil, drop by drop at first, until the mixture begins to thicken, then in a slow, steady stream until all the oil has been incorporated and the mixture is very thick. Whisk in the warm water to thin the aioli, then season to taste with additional salt, the lemon juice, and pepper. Serve right away or transfer to a lidded jar and refrigerate; the aioli will keep for up to 3 days in the refrigerator.

chicken skin, kosher salt, baking soda, eggs, basic aioli, lemon zest, lemon juice, mustard, garlic, freshly ground white pepper, fresh chives, capers, maras, celery, petals, egg yolk, garlic, ubc, ube, water, lemon juice, freshly ground black pepper

Taken from www.myrecipes.com/recipe/matt-jennings-deviled-eggs (may not work)