Recipe: Deviled Eggs from the Riggsby

When it came to designing the menu for the Riggsby, chef/restaurateur Michael Schlow took inspiration from his parents’ ’70s era cocktail parties. These deviled eggs—topped with shards of crunchy chicken skin—are as much a hit now as they must have been back then.

Serves 6-8

  • 12 hard-boiled eggs
  • 1 teaspoon chopped shallots
  • 9 ounces mayonnaise
  • 2 teaspoons Dijon mustard
  • 4 dashes Tabasco sauce
  • Salt and pepper, to taste
  • Crispy chicken skin, for garnish (see recipe below)
  • Sliced Calabrian chilies, for garnish


Slice the eggs in half—reserve the whites and put the cooked yolks in the bowl of a food processor. Add the shallots, mayonnaise, mustard, and Tabasco to the food processor and pulse until smooth. Season to taste with salt and pepper.

Using a piping bag (or a freezer bag with one of the corners snipped off), fill the egg whites with the yolk mixture. Top with a small piece of crispy chicken skin and a slice of Calabrian chile.

Crispy chicken skins

  • 2 skin-on chicken breasts
  • Salt and pepper, to taste
  • Olive oil, as needed


Preheat the oven to 350 degrees. On a baking sheet lined with parchment paper, season the chicken breasts and drizzle them with olive oil. Bake until the skin is crispy and golden brown. Reserve the meat for another use.