Avocado Sage Deviled Duck Eggs

Avocado Sage Deviled Duck Eggs
Yields1 Serving
 6 Duck Eggs
 ¼ cup Mayonnaise of choice
 1 tsp Stone Ground Mustard
 1 tsp Avocado Oil
 Sea Salt & Ground Black Pepper to taste
 Small Sage leaves for garnish
1

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover & turn heat to low cooking for 1 minute. Remove from heat and leave covered for about 10 minutes, then rinse under cold water for 1 minute.

2

Crack egg shells and carefully peel under cool running water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks until smooth and creamy. Add mayonnaise,avocado oil, mustard, salt and pepper, and mix well.

3

Scoop some filling into each egg white using an ice cream scoop. Garnish with a fresh sage leaf. Serve immediately or refrigerate until ready to devour!

Ingredients

 6 Duck Eggs
 ¼ cup Mayonnaise of choice
 1 tsp Stone Ground Mustard
 1 tsp Avocado Oil
 Sea Salt & Ground Black Pepper to taste
 Small Sage leaves for garnish

Directions

1

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover & turn heat to low cooking for 1 minute. Remove from heat and leave covered for about 10 minutes, then rinse under cold water for 1 minute.

2

Crack egg shells and carefully peel under cool running water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks until smooth and creamy. Add mayonnaise,avocado oil, mustard, salt and pepper, and mix well.

3

Scoop some filling into each egg white using an ice cream scoop. Garnish with a fresh sage leaf. Serve immediately or refrigerate until ready to devour!

Avocado Sage Deviled Duck Eggs