When eggs are plentiful and we have a barbeque or other social event to go to, I love to bring a tray of deviled eggs.
For Memorial Day this year, I decided to share with you my deviled duck egg recipe using fresh sage from the garden.
I don't really have an actual recipe. I just splash and mix and taste until I'm happy with the results, so feel free to do the same.
You really can't go wrong. I really love the addition of avocado oil in this recipe. It makes the filling even richer and creamier than usual.
And champagne vinegar is a nice touch. Using duck eggs is fun, but you can use chicken eggs if you don't have any duck eggs.
Note: To make a dozen deviled eggs, I like to use six eggs plus two additional yolks to be sure I have enough filling.
Deviled Eggs with Avocado Oil and Sage
First, hard cook, cool and peel the eggs. Steaming fresh eggs instead of boiling them is my trick to be sure that even eggs fresh from the coop peel perfectly.
Carefully cut six of the eggs in half and scoop the yolks out with a small spoon and place them in a bowl or food processor. (If you like super creamy filling, use the food processor.)
Arrange 12 of the empty egg white halves on an egg tray. (Discard the extra whites or use them later for egg salad or to feed to your chickens!)
In the food processor or bowl, mash all of the yolks until they're crumbled, then add the mayonnaise, avocado, oil, and vinegar and continue to mix until smooth and combined. Season to taste with salt and pepper.
Scoop some filling into each egg white using an ice cream scoop, or fill a pastry bag filled with a 1/2-inch round tip and pipe the filling into each egg white half. Drizzle with some oil and garnish with a fresh sage leaf.
Serve immediately or refrigerate until ready to eat. Deviled eggs will last for a few days in the refrigerator.
Scroll down for printable recipe.
