Ingredients
| Large eggs, hard-boiled and peeled |
12
|
| Lollipop sticks |
12
|
| Waffles, toasted and dried |
2 oz. (1/2 cup)
|
| Chicken skins, crisp |
2 oz. (1/2 cup)
|
| Chile-maple aioli |
8 oz. (1 cup)
|
| Salt and pepper |
to taste
|
| Maple syrup |
for plating
|
Chile-Maple Aioli
| Mayonnaise |
6 oz. (3/4 cup)
|
| Red pepper flakes |
1/2 tsp.
|
| Maple syrup |
2 oz. (1/4 cup)
|
Directions
- For the chicken skin, LAY chicken skins flat on parchment paper and BAKE in the oven at 300° F until dry and crisp. SET ASIDE a few pieces of crisp skin for plate garnish.
- TOAST and DRY premade waffle.
- COMBINE chicken skin, waffle, salt, and pepper, and CRUSH until they resemble breadcrumbs. COAT each egg with this mixture.
- To assemble, SKEWER egg and PLACE atop waffle. SERVE with pieces of crisp skin, maple syrup drizzle, and chile-maple aioli.
Chile-Maple Aioli
- COMBINE all ingredients and MIX well.