By Marcus Samuelsson | December 9, 2013

Red Rooster Deviled Eggs

The key to holiday entertaining is planning the perfect menu. Don’t forget to have delicious appetizers to start your meal. These Deviled Eggs with Chicken Skin Mayo are good for any occasion.

Red Rooster Deviled Eggs Recipe

Servings: 12


  • 1 dozen eggs
  • 9 oz. Kewpie Mayo
  • 1 tsp. cayenne
  • 2 tbsp. Dijon Mustard
  • Salt and pepper , to taste
Chicken Skin Mayo
  • 4 fried chicken drumsticks , meat and skin, chopped
  • 1 tbsp. salt
  • ½ tbsp. white pepper
  • 2 bottle kewpie mayo



1. Bring pot of water to boil, then gently add eggs, cooking for 12 minutes. Cool completely. Cut the eggs in half length wise and remove eggs. In a robot coupe, blend eggs, cayenne mayo and mustard. Season the filling with salt and pepper. Refill the egg whites with the egg yolk mixture.


2. Mix all ingredients together and spread the fried chicken mayo on the plate, place deviled eggs on top and garnish with bread crumbs.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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