Sean Sherman

Deviled Duck Eggs

Maǧáksiča Wítka na Watȟótȟo yužápi nakúŋ Waȟčázi Čhamní

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

Duck eggs are bigger and far richer-tasting than chicken eggs. If they’re not available, simply substitute 1 jumbo chicken egg for each duck egg in any given dish. This makes a terrific starter course or a nice, light lunch.

Ingredients

Method

Put the eggs into a large pot and cover with cold water by 3 inches. Set over a medium flame, bring to a boil, reduce the heat, and simmer for 8 minutes. Remove, drain, and run the eggs under cold water. Peel, slice in half, then remove the yolks to a food processor fitted with a steel blade. Add the remaining ingredients and process until very smooth. Adjust the seasoning. Spoon the yolk mixtu