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 pepper 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.