We’ve had a soft spot in our hearts for deviled eggs ever since we can remember having our Nana’s at family Christmas gatherings. The traditional recipe is hard to beat but we recently had the good fortune of coming into the possession of duck eggs, which oddly coincided with our discovery of possibly one of the greatest things in the world, D’Artagnan’s duck bacon. You can make the below recipe with good ‘ol fashioned chicken eggs and pig bacon, but we couldn’t leave well enough alone. Just be careful about making more than one egg per person; duck eggs are larger and fattier so they can be overwhelming once you go back for seconds.
Equipment Needed: 5 Qt Pot with Lid, Frying Pan, Chef’s Knife, Cutting Board, Large Fork, Mixing Bowl, Paper Towels
Serving Suggestion: Family Style
Suggested Wine Pairing: Crisp and acidic whites to combat the fattiness (e.g., Sauvignon Blanc, Pinot Gris) or lighter reds
Suggested Beer Pairing: Something crisp like an American Lager or Pilsner
- 6 duck eggs (these are about $1 each, substitute with chicken eggs at will)
- 6 strips D’Artagnan duck bacon ($12.99/8 oz)(you can also use regular bacon, you serf)
- 1/2 C mayonnaise ($3.99/15 oz jar)
- 2 TBSP dijon mustard ($3.85/8 oz jar)
- 1-2 TBSP horseradish ($1.79/6 oz jar)
- Fill your pot about 2/3 full with water, gently place your duck eggs in (you don’t want them to accidentally crack) and put it over high heat, covered.
- While your water is coming to a boil place the frying pan over medium heat and add the duck bacon. This can be a little on the rarer side, so be careful not to char it up (2-3 minutes per side should be fine). Put the cooked pieces on paper towels to drain.
- Once your water is boiling let it go for another 5 minutes then turn it off and let the eggs sit for another 5 minutes in the hot water. Once your 10 minutes is up carefully pour out the water and replace it with cold water to shock the eggs and stop the cooking. We even pop them in the fridge sometimes to speed up the process (this is probably some violation of classic technique but whatever).
- In the mixing bowl stir together the mustard, mayo and horseradish. We recommend doing about half of each at first to make sure you like the taste and then add more of each to your liking.
- Once your eggs are cool shell them and cut them in half. Take 4 of the yolks and toss them in the mixing bowl with your mayohorsetard sauce. Crush them up and stir it together with your fork until everything’s integrated. Add more yolk if you prefer but you can also save them for a salad later (remember that you’ve now got a lot of filling for 12 egg halves).
- Take your bacon and chop it in to tiny crumbles for your topping.
- Using your fork, scoop some of the yolk/sauce mixture into each egg half and set them on a plate. Sprinkle a healthy dose of bacon on top of each and go duck yourself.