A-Town Deviled Eggs Recipe from Chef Marcus Samuelsson

If you need a new game day recipe for your next football tailgate, these deviled eggs from Chef Marcus Samuelsson will do the trick.

Samuelsson owns Marcus Bar & Grille in Atlanta, but this recipe should be easy enough for home cooks. The deviled eggs feature a spicy twist and are the perfect finger food for football watching.

Check out the full recipe below.

Chef Marcus Samuelsson’s A-Town Deviled Eggs Recipe

Ingredients:

• 15 large eggs
• ½ cup mayonnaise
• ¼ cup chopped bread & butter pickles or sweet relish
• 1 tsp kosher salt
• ½ tsp cayenne pepper, plus more for dusting
• Hot sauce, for dressing
• Dill fronds, to garnish
• Chicken cracklings, to garnish (recipe below)

Directions:

1. Place eggs in a large pot and cover them with cold water. Bring the water to a boil over high heat.
2. Once it has reached a rolling boil, turn down to medium-high and cook for 7 minutes at a gentle boil. Remove the eggs from the pot with a slotted spoon and place in an ice bath to cool.
3. Once the eggs are cool enough to handle, carefully peel and cut in half lengthwise. Remove the egg yolks and transfer them to a bowl. Set aside the egg white halves on a serving tray.
4. In a food processor, combine the yolks, mayo, salt and cayenne. Blend until very smooth. Add the chopped pickles and pulse until just combined. Transfer to a piping bag.
5. Fill each egg white with approximately two heaping tablespoons of the egg yolk mixture. Dress each egg with your favorite hot sauce. Place a dill frond and a ½ inch piece of chicken skin on top of each egg. Dust lightly with cayenne and serve.

Chicken Cracklings:

Ingredients:

• ½ lb chicken skin
• 1 cup white vinegar
• ½ tbsp kosher salt
• ½ tbsp ground black pepper

Directions:

1. Preheat the oven to 425 F.
2. In a bowl, combine the white vinegar with 2 cups of cold water. Add the chicken skin and rinse well in the vinegar mixture. Drain and pat dry with paper towels.
3. Place the chicken skin flat on a baking sheet lined with a wire rack. Season lightly with salt and pepper.
4. Place another baking sheet on top of the chicken skins and bake in the oven for 15-20 minutes – or until the chicken skin has fully rendered its fat and is shatteringly crispy.
5. Once cool, store in an airtight container for up to 3 days.

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