Friday, September 4, 2015

Deviled Duck Eggs

I adore using duck eggs. Honestly, I don't think they taste any different, but my boys claim to dislike how they taste. So, I usually make frittata or something where they can't actually see that I used duck eggs. How can you not love them? They are so enormous! 

  • 6 organic duck eggs
  • 1/4 C organic mayonnaise
  • 1 to 2 T savory jam (I used my Smoky Bacon Tomato Jam) + more for garnish
  • freshly ground salt
  • freshly ground pepper

Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes. Peel eggs. 

Halve eggs lengthwise. Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise and savory jam.

Stir with fork until smooth. Fill egg whites with deviled egg mixture. Top with a small dollop of more jam and garnish with freshly ground salt and freshly ground pepper.

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