- Makes: 24
- Cooking Time: 25 mins
- Course: Hors d'oeuvre
- Cuisine: French
- 12 duck eggs
- 35ml cider vinegar
- 1 cup mayonnaise
- 50g Dijon mustard
- 1tbsp curry powder
- Salt and pepper
- Chopped fresh dill or smoked paprika, to serve (optional)
You can use hen eggs here too. If you want to keep it old school, dust off that star nozzle for the piping and sprinkle the finished eggs with paprika.
Fill a large saucepan with water, add the vinegar and put on to boil. Once at a rolling boil, carefully ease each egg in the water and boil for 10-12 mins.
Remove the eggs with a slotted spoon and place them in iced water to cool rapidly.
Once they are completely cold, carefully peel them.
Slice each egg in half, longways, and carefully remove the yolk with a teaspoon.
Add the mayo and other ingredients to the egg yolks and blend until smooth. This is your filling.
Put the filling in a piping bag and carefully pipe the yolk mixture into each egg white half. Top with chopped dill or smoked paprika, if using, and serve.