Preheat an oven to 375°F and line a baking sheet with parchment paper. Spread out chicken skins in a flat single layer on the prepared baking sheet, and season lightly with kosher salt and freshly ground black pepper. Top the chicken skins with another sheet of parchment paper and another baking sheet to weigh them down. Bake for 45 to 50 minutes, until the skins are golden and crispy; rotate the baking sheets from front to back halfway through baking. Transfer the crispy chicken skins to paper towels to drain, and set aside.

Separate the egg yolks from egg whites. Place the yolks in a medium bowl, and the whites on a large plate. Add mayo, mustards, chives and lime juice to the bowl with the yolks. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with kosher salt.

To serve, spoon or pipe the yolk mixture into the well of each egg white. Break crispy chicken skins into bite-sized shards, and top each egg with 1 to 2 pieces. Finish with a sprinkling of chives.