Deviled Duck Eggs

Deviled Duck Eggs
Four fresh Duck Eggs
Two Chicken Eggs
1/2 cup of mayo
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
2 tablespoons dill relish
salt and pepper
paprika for garnish


Because duck eggs are larger you will need to boil them with the chicken eggs for twenty minutes to ensure they are a cooked correctly. Drain and rinse with cool water for handling. Peel the eggs and remove the yolks, including the two chicken yolks. Add remaining ingredients except for the paprika, to egg yolks and whisk until creamy. Because duck yolks are a a little harder than chicken yolks you may want to employ a small food processor to evenly blend the ingredients. Scoop the yolk mixture into the sliced eggs whites and lightly dust with paprika.

Recipe by Trish Barton


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