I can’t say enough about these local duck eggs. I love letting them really shine in this deviled egg recipe. I added a touch of whimsy with some herb garnishes – tarragon, dill flowers, oregano flowers, and chives.
– 6 duck eggs
– 1/4 cup mayo or greek yogurt
– 1/4 cup caramelized onions
– 2 teaspoons dijon mustard
– salt and pepper to taste
– herbs to garnish
Hard boil the duck eggs. I like to start them in cold water, over high heat until boiling, let simmer 1 minute and then turn off. After about 5-6 minutes, drain and rinse in cold water. When cool enough to handle, crack and gently peel the eggs. Cut a tiny slice off of each end of the egg (to create a flat surface), and then cut in half crosswise. I like the look of round eggs better than oval, and they are easier to eat.
Pop the yolks out into a bowl and mash with the mayo, onions, mustard and season to taste with salt and pepper. I like to scoop the filling into a ziplock bag or piping bag to pipe back into the egg whites, but a spoon will work as well. Garnish with herbs, frizzled onions, black sesame seeds or chili flakes.