Deviled Eggs
This recipe can be used with duck eggs or chicken eggs. We prefer duck eggs for this recipe because the yolks of ducks result in a richer, smoother, and more buttery filling.
I don't think I ever use the same recipe twice. This is such a "by taste" recipe, that I think everyone does it differently! Feel free to tweak it to your own tastes too.
Ingredients
6 boiled duck eggs, peeled
3-4 TBSP Avocado Oil Mayonnaise, More or less to taste
1 Tbsp Dill Relish or Chopped dill pickles with a tablespoon of the liquid
1 tsp mustard
1 tsp white vinegar
1/4 tsp Salt
1/8 tsp Pepper
Dried or fresh dill to taste.
Paprika or cayenne
Directions
To hard boil the duck eggs, I've used two methods. The instant pot method made the eggs easier to peel for me.
Stovetop
Cover eggs with water, and bring to a boil. Boil for one minute, turn off the heat, cover, and let sit for 20 minutes. Drain and put the eggs in an ice water bath until cooled.
Instant Pot
Put eggs in the instant pot with one cup of water. Set pressure to high for 5 minutes, once completed at high, let it natural release for 5 minutes, and then quick release. Drain and put the eggs in an ice water bath until cooled.
1.Peel the eggs. Cut the eggs in half lengthwise and remove the yolks to a separate bowl.
2. Before adding anything else, smash up the yolks best you can, this helps to minimize clumps.
5. Scoop filling into each egg half. I find that using a small cookie scoop, (size 1 TBSP), works best.
6. Feel free to top with a sprinkling of paprika for some extra visual appeal if desired! If you like a spicy kick, try some cayenne sprinkled on top instead.
3. Add the mayonnaise and mustard, and mix.
4. Add remaining ingredients. Taste test, and adjust as needed to your preferences. Sometimes I'll add a bit more salt, pickles, or vinegar. My preference is obviously leaning towards the tangy nature that vinegar gives. :)