Begin by measuring out your ingredients and dicing the chives.

Clean up the chicken by removing any excess fat.

Coat the chicken in a few tablespoons of yellow mustard and a hot sauce of your choice

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.

Check in the tips for more detailed instructions on how to perfectly boil an egg.

Prepare the Eggs:

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

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.

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.

Fill the Egg Whites:

Spoon or pipe the yolk mixture back into the egg whites.

Top with Chicken:

Place a piece of crispy fried chicken on top of each deviled egg.

Finish with Garnish:

Sprinkle with additional smoked paprika or old bay and garnish with chopped chives or parsley for a fresh touch.

Arrange the deviled eggs on a platter and watch them disappear!