Samuelsson’s Red Rooster Deviled Eggs

Deviled Eggs with Chicken-Skin Mayo

“No gathering in the South would be complete without a platter of deviled eggs. What sets ours apart is the bed of rich chicken. skin mayonnaise we serve them on. Tradition has it that the best way to eat a deviled egg is in one bite, but with this mayo, you're going to want to double dip.

We make our own duck salumi, but you can purchase duck

salumi from several vendors or from amazon.com. Serves 6 as an appetizer.”-Marcus Samuelsson, The Red Rooster Cookbook

Chicken-Skin Mayo, makes about 1 cup.

2 fried chicken drumsticks

3/4 cup mayonnaise

Coarse kosher salt

Pull the meat and skin off the chicken bones and put into a food processor:

Process to a fine mince. Add the mayonnaise and process, scraping down the sides as needed, until very smooth, about 5 to 6 minutes. Taste and season with salt. Scrape the mayo out into a bowl, cover, and refrigerate until you need it. It will keep for up to 2 days.

Deviled Eggs

6 large eggs

1/4 cup mayonnaise

1/2 teaspoon sweet paprika

Coarse kosher salt

Chopped fresh chives and duck salumi for garnish, optional

Put the eggs in a saucepan in a single layer, cover with cold water by 2 inches, and bring to a boil over medium-high heat. Cover the pan, turn off the heat, and let the eggs sit for 12 minutes. Drain the water off the eggs, and shake the eggs in the pan, cracking the shells. Cover with cold

running water. Pour the water off, and fill again with cold water. Then let the eggs cool for a few minutes. Peel the eggs and slice them in half lengthwise.

Carefully pop the yolks out of the whites and put them in a mini food processor with the mayonnaise and paprika.Process until completely smooth. Taste and season with salt. (You can also do

this in a bowl, mashing and stirring with a fork). Scrape the filling into a pastry bag; Spread ½ cup chicken-skin mayo on a platter. Set

the whites on the mayo, pipe in the filling, and garnish with chives and salumi if you want.