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Deviled Duck Eggs

July 1, 2016






12 Duck Eggs (or chicken eggs)
1 Cup Mayo
1 Tbsp Big Cove Foods Coconut Milk Garam Masala
2 tsp Sriracha
2 tsp Dijon Mustard
2 Splashes Worcestershire
Pinch of Salt
1 Tbsp Chopped Chives, plus extra for garnish


Hard boil your eggs by putting them in cold water, bring them to a boil and then remove from heat. Cover for 11-12 minutes. Remove and chill them in a bowl of ice water. Once chilled, peel off the shell. We found with the duck eggs, the membrane was a bit tougher to remove. As they age, the easier it gets to peel them. (We just couldn't wait!)


Slice the eggs in half and move just the yolk to a separate bowl. Mash up and mix in all of your ingredients. A hand held mixer is great to create a smooth, fluffy texture. Add your salt and pepper to taste.


Spoon, squeeze, dollop - whichever tickles your fancy.

Garnish with a sprinkle of diced chives.


*****Even better the next day!!*****



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