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How to Make Deviled Duck Eggs and 5 Serving Suggestions

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Deviled duck eggs with smoked salmon and bruschetta is just one of the recipes featured on this page

Deviled duck eggs with smoked salmon and bruschetta is just one of the recipes featured on this page

Deviled eggs are a hugely popular creation, served in different forms in numerous countries around the world, usually as hors d'oeuvres. This does not, however, preclude deviled eggs being served as a component part of a meal, at any time of day and with any number of different accompaniments. To vary the concept even further, instead of using chicken eggs, I have used duck eggs. Slightly larger and stronger in flavour than chicken eggs, duck eggs can be used in almost any recipe that calls for chicken eggs.

Why not give some of these ideas a go?

Standard Deviled Duck Eggs Preparation

The following procedures are the first stage in preparing all the deviled duck egg recipes featured below. It makes sense, therefore, to detail them in the first instance and only once.

  1. Put the duck egg(s) in to a pot of cold water, ensuring they are completely covered.
  2. Put the pot on the heat until the water starts to boil. Reduce the heat and simmer for 10 to 12 minutes.
  3. Take the pot to the sink and place it under running cold water for a couple of minutes. This will cool the duck egg sufficiently that it can be handled.
  4. Carefully crack the shell of the duck egg all around on a hard surface.
  5. Peel the duck egg and submerge in cold water for 10 minutes. This cools it quickly and prevents the unattractive discolouration forming around the yolk.
  6. Cut the duck egg carefully in half length ways. Scoop out the yolk with a teaspoon and add to a small mixing bowl in readiness for the next stage of the procedure in each recipe.
Basic deviled duck eggs are served on circles of toast and garnished with cherry tomatoes

Basic deviled duck eggs are served on circles of toast and garnished with cherry tomatoes

Deviled Duck Eggs on Toast for Breakfast

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 1 duck egg
  • 1 teaspoon mayo
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon freshly chopped dill
  • 2 slices bread
  • Pinch of paprika
  • 3 cherry tomatoes to garnish
  • Salt and white pepper

Instructions

  1. Add the mayo, mustard and dill to the cooked, separated egg yolks and season lightly with salt and white pepper. Stir well to combine.
  2. Toast the bread and use a large drinking glass or similar to cut circles as large as possible from each slice. Use an egg cup to cut smaller circles from the large one. Cut each small disc in half.
  3. Spoon the filling evenly into the two egg white halves. Scatter with paprika and arrange the halved discs like wings as shown in the top photo.
  4. Lay the toast circles on a serving plate and sit the deviled eggs in the holes in the centre. Add the tomatoes and serve.
A deviled duck egg is served with several more traditional components of a fried breakfast

A deviled duck egg is served with several more traditional components of a fried breakfast

Deviled Duck Egg Fried Breakfast

Cook Time

Prep time: 10 min

Cook time: 35 min

Ready in: 45 min

Yields: 1 serving

Ingredients

  • 1 duck egg
  • 1 tsp tomato ketchup
  • 1/2 tsp Dijon mustard
  • Salt and black pepper
  • Pinch of paprika
  • Vegetable oil for frying
  • 4 beef sausages
  • 1 slice of black pudding
  • 2 rashers of bacon
  • 1 cherry tomato
  • 2 or 3 basil leaves, finely sliced, plus sprig for garnish

Instructions

A fried breakfast takes many different forms but eggs served as a component of such a breakfast are usually fried, poached, or even scrambled. If, however, a full Welsh breakfast can be permitted to contain shellfish and seaweed, the inclusion of deviled duck eggs should not prove to be such a deviation from the norm.

  1. Put a little vegetable oil into a non-stick frying pan. Add the sausages (unpricked) and start to cook over a very low heat, turning occasionally.
  2. Add the ketchup, Dijon mustard and seasoning to the egg yolks. Stir to combine and divide between the two hollowed-out egg whites.
  3. When the sausages have been frying for ten minutes, add the black pudding to fry for 5 minutes each side.
  4. Remove the sausages and black pudding to a heated plate and cover with tinfoil to keep warm. Put the bacon into the same pan to fry for a couple of minutes each side.
  5. Plate the deviled duck eggs and garnish with the paprika and basil.
  6. Lay the bacon on the plate, with two sausages to each side and the black pudding on top.
  7. Cut the tomato almost into quarters but don't cut all the way through. Open it up and lay it on the black pudding, garnishing with the small basil sprig.
Turmeric and garlic deviled duck egg is served on a bed of Indian spiced rice

Turmeric and garlic deviled duck egg is served on a bed of Indian spiced rice

Turmeric and Garlic Deviled Duck Egg With Indian Spiced Rice

Cook Time

Cook time: 30 min

Prep time: 10 min

Ready in: 40 min

Yields: 2 servings

Ingredients

  • 1 duck egg
  • 1 (8-ounce) pack Indian spiced dried rice and peppers
  • 1 teaspoon mayo
  • ½ teaspoon turmeric
  • 1 clove fresh garlic
  • Salt and pepper
  • Generous pinch hot chilli powder
  • ½ medium tomato (cut into 4 segments)
  • Finely sliced basil to garnish

Instructions

This recipe is a little bit of a "cheat" and designed to be prepared when time is short. Why? Dried and pre-packed rice and peppers are used and simply added to a pot of boiling water, per the instructions on the pack (20 minutes' cooking in this instance). Where time permits, a homemade rice and pepper preparation is of course infinitely preferable.

  1. Cook the rice per the instructions provided on the pack.
  2. Add the mayo, turmeric and the peeled and grated garlic clove to the duck egg yolk. Lightly season.
  3. Mix the filling and re-add to the duck egg whites. Scatter with the hot chilli pepper.
  4. Divide the rice between two serving plates and add one duck egg half on top of each portion. Scatter with the basil leaves and serve.
Deviled duck egg is served on a bed of green leaves, beetroot and Greek feta cheese

Deviled duck egg is served on a bed of green leaves, beetroot and Greek feta cheese

Deviled Duck Egg With Beetroot and Feta Cheese Salad

Cook Time

Cook time: 15 min

Prep time: 20 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 1 duck egg
  • 1 teaspoon mayo
  • ¼ teaspoon Dijon mustard
  • Salt and white pepper
  • Pinch of paprika
  • Handful of green salad leaves of choice
  • 1 small cooked beet
  • 2 ounces Greek feta cheese
  • 1 pitted black olive

Instructions

  1. Combine the mayo, mustard and egg yolk in a bowl and season before using to fill the egg halves. Dust with paprika.
  2. Wash and dry the salad leaves and lay as a bed in a serving plate.
  3. Roughly dice the beetroot and feta and scatter evenly over the green leaf salad.
  4. Lay the deviled egg halves on the salad. Cut the pitted olive in half lengthways and place one half on each egg portion as shown.
Smoked salmon is used in the deviled eggs as well as in the salad, all served with bruschetta

Smoked salmon is used in the deviled eggs as well as in the salad, all served with bruschetta

Smoked Salmon Deviled Duck Eggs With Bruschetta

Cook Time

Cook time: 15 min

Prep time: 20 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 1 duck egg
  • 4 ounces cold smoked salmon
  • Handful of fresh rocket leaves (arugula)
  • 1 teaspoon mayo
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon freshly chopped dill leaves
  • Salt and pepper
  • Pinch of paprika
  • 3 slices of French bread stick
  • 1 clove of garlic
  • Extra virgin olive oil

Instructions

  1. Moderately finely chop the smoked salmon. Mix around a teaspoon of it with the duck egg yolk, mayo, Dijon mustard and dill. Season lightly with salt and pepper.
  2. Put the slices of bread on to toast.
  3. Lay the salad leaves on a plate, season lightly and scatter over the remaining smoked salmon.
  4. Stuff the egg whites with the yolk mix and dust with the paprika. Lay the halves on top of the salad.
  5. Peel and lightly crush the garlic clove. Rub it on the top of each slice of toast, before drizzling with olive oil and seasoning with salt and pepper.
  6. Plate the bruschetta with the eggs and salad and serve immediately.

Feel Free to Experiment!

Deviled eggs is one of those dishes where the potential combinations are all but infinite. The ideas featured above are but a tiny representative example of how the filling and accompaniments can be varied to suit any and all personal tastes. Why not do a bit of experimenting and see what combinations you can come up with tp suit your tastes and those of your family, friends or guests?

© 2012 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 24, 2012:

Hi, Nell. I hope you do give these a try. They don't take long and are a refreshing change at times. Duck eggs may well be more readily available in your area than you think - ask around in likes of fishmongers or local farmers markets. Hope you enjoy! Thanks for visiting.

Nell Rose from England on September 24, 2012:

I hate to admit it but I have never done eggs like this! lol! I am a lazy cook, but saying that this looks so yummy I am going to try your ideas, and the idea of using a duck egg is really interesting, now where can I buy a duck egg? lol! voted up!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 23, 2012:

Hi, Rebecca. I'm jealous of your daughter! I'm determined to have my own chickens and ducks some day.

You're right about duck eggs. They're just that little bit tastier than chicken eggs but equally versatile. I'm glad you enjoyed them scrambled and hope you will now try them many different ways - maybe even deviled?

Thanks very much for your visit and comments.

Rebecca Mealey from Northeastern Georgia, USA on September 22, 2012:

I will have to tell you that my daughter has chickens, ducks and geese. She shared scrambled eggs with me one morning. Not knowing they were duck eggs, I found them to be the tastiest eggs I had ever eaten. She didn't tell me they were duck eggs....and I may have thought twice about eating them had she done so. These recipes sound great and the photos are awesome!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 22, 2012:

Thank you, Angela - I hope you enjoy some of these variations.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 22, 2012:

Hi, LaThing. I suppose I just like experimenting with different ways of preparing and serving a particular ingredient and sharing what I believe is the best of what I came up with. Thanks for your comments. I'm glad you like the ideas and hope you enjoy them in whatever quantities you prepare them.

Angela Kane from Las Vegas, Nevada on September 22, 2012:

Deviled eggs are one of my favorite recipes to make and your recipe suggestions are very good.

LaThing from From a World Within, USA on September 22, 2012:

Interesting, Duck eggs..... Love the way you give variety of recipes for the same item. Enjoyed it, the picture are awesome as usual.... Will be trying the recipes, but in larger quantity :)

Thanks for sharing.....

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 21, 2012:

Hi, Carol. Duck eggs can sometimes be a little bit tricky to get a hold of. For example, I have never seen them for sale in any supermarket. I get them from a small local fishmonger's shop in my town but they are also regularly available from farmer's markets if you have one in your area. Thanks for visiting and I hope you get the chance to try duck eggs soon.

carol stanley from Arizona on September 21, 2012:

I have never used Duck eggs. Are they at the store? However, I loved your recipes and ideas. thanks for sharing. Voted UP.