Duck eggs make some of the best deviled eggs you've ever tried. The yolk is larger than a chicken egg and very creamy so deviled duck eggs are very savory and rich. Perfect for a get together or event. I'll also make a batch of deviled duck eggs to have for lunch or snack throughout the week. I like traditional duck eggs, but these curried duck eggs are something special (especially topped with microgreens or pea shoots).
12 duck eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
Pea shoots or microgreens (optional)
Place cold eggs in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let sit for 12 minutes.
Drain the eggs and peel. Cut the eggs in half and remove the yolks and place into a small mixing bowl. Using a fork, mashed the yolks until smooth. Add mayonnaise, dijon mustard, white wine vinegar, curry power, cayenne pepper, smoked paprika and salt. Top with pea shoots or microgreens.
Recipe inspired by: http://www.cookingchanneltv.com/recipes/kelsey-nixon/curried-deviled-eggs
Each week we'll post a recipe using an ingredient that you can buy from us at the farmers market on Saturday. Some recipes are original creations and some are modified from our favorite websites and cookbooks. Most of the meat we use is from our farmers friends. We encourage you to source your ingredients from local producers, especially those selling at the farmers market. For more recipe ideas, check out our Recipe Archives or join our Recipe Swap Facebook group.