Lisa Steele’s Deviled Duck Eggs

Lisa has generously shared this recipe from her wonderful Duck Eggs Daily Book.

Deviled Duck Eggs

Duck eggs are richer than chicken eggs because of their higher fat content, and have a greater yolk to white ratio, so they make really luxurious deviled eggs. They do need to be cooked a bit longer than chicken eggs, and I find that steaming them makes even very fresh eggs easier to peel. Instead of cutting the eggs in half the long way I like to instead cut them the short way to turn them into little cups for the filling.

Makes 12.

6 duck eggs

1/3 cup mayonnaise

1 tablespoon Champagne vinegar

2 tablespoons fresh chopped parsley, plus additional leaves for garnish

Pinch of sugar

Kosher salt

White pepper

Set a steamer basket over a pot of simmering water. Add the eggs and steam for 20 minutes, then use tongs to remove the eggs to a bowl of ice water. Once the eggs have cooled, peel them and slice each egg in half vertically. Remove the yolks to a medium bowl. Trim a bit off the base of each egg white so the halves stand flat on a tray or serving dish. Mash the yolks with a fork, then add the remaining ingredients, seasoning the filling to taste. Continue to mash until smooth and combined. Using a small ice cream scoop, divide the filling between the egg white halves, then garnish with additional parsley leaves. Refrigerate any leftovers and eat within a day or two. 

Recipe adapted from Duck Eggs Daily by Lisa Steele (St. Lynn’s Press, 2015)