Curry-Infused Deviled Duck Eggs

These quick and easy curry-infused deviled eggs are so quick and simple to make and loaded with flavor. Paleo & Whole-30! The perfect appetizer to bring to your next get-together!

Course Appetizer, Snack

Cuisine American

Keyword duck eggs, paleo appetizer, whole30 deviled eggs

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 190kcal

Author Monica Le

Ingredients

18 duck eggs
¾ cup Homemade Paleo Mayonnaise
2 teaspoons curry powder
¼ teaspoon rosemary
¼ teaspoon sea salt
paprika and fresh dill for garnish*

Instructions

You can hard boil your eggs the traditional way or you can do it this way if you have a muffin or cupcake tin!
Preheat your oven to 350 degrees Fahrenheit.
Place 1 egg in each hole of a cupcake/muffin pan. You may have to use two pans for this or make them in batches.
Bake in preheated oven for 30 minutes.
Plunge eggs in a large bowl filled with ice water until cooled completely, about 10 minutes or so.
Now, crack egg shells and carefully peel under cold running water. Gently dry them off with a paper towel.
Slice the eggs in half lengthwise, removing the yolks and into a medium bowl and transferring the whites onto your serving platter.
Prepare the Homemade Paleo Mayonnaise.
Mix in the rest of the ingredients!
Add enough of the filling to the egg yolks to reach your desired consistency and mash with a fork. *This depends on your taste preference. I ended up adding almost all of mine, but add slowly!*
Evenly disperse heaping teaspoons of the yolk mixture into each of the egg whites. Sprinkle with paprika, garnish with fresh herbs and serve.

Notes

I just topped these with a sprinkle of our beautiful paprika and some herbs, but here’s some other ideas for toppings:

fried bacon
chopped olives
capers
caramelized mushrooms
fried onions
sundried tomatoes
jalapeños

Nutrition