And now for something completely different. I ended up with a half dozen farm fresh duck eggs from a farm stand. They were out of chicken eggs, but I decided I still wanted to experiment, so I ended up with these gargantuan eggs. Here’s a secret though: they are just like the chicken variety only bigger, so if you’re going to make these and don’t want to deal with the ducking part, just use 6 chicken eggs and do the rest of the recipe the same. They are big and delicious and a great appetizer, though you’ll only need one for a snack.
Ingredients
3-4 strips bacon, cut into 1/2 inch pieces and fried to crispy
4 hard-cooked duck eggs, peeled and cut vertically (so that you have 8 halves)
3/4 cup mayonnaise
2 tablespoons Dijon mayonnaise
2 tablespoons ketchup
1 teaspoon “Cajun” style spice (I used “Slap Ya Mamma”, but whatever you’ve got + how spicy you like it)
salt and pepper to taste
1/2 cup crispy fried onions (store bought is fine), lightly crushed
1/2 teaspoon paprika (optional)
Directions
Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, ketchup and spices and mix thoroughly. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture. Garnish with bacon pieces, crispy onions and paprika (optional)
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
