So we’ve all heard of deviled eggs, but what about deviled ducks? This version of the traditional recipe is a little bit more rowdy, and a thousand times cuter!
- 4 eggs
- 1/4 cups of mayonnaise (you may use the lite variety for less evil)
- 1/8 cups of sour cream (+1 teaspoon for the ducky’s head)
- 1 teaspoon of paprika
- Salt and pepper to taste
- Dash of cayenne (optional-and very wicked)
- 2 parsley leaves (as garnish)
- Whole pepper seeds (as garnish)
- 1 baby carrot (as garnish)
- 2 toothpicks
For those of you who have mastered the art of hard-boiling eggs, feel free to skip this step (congratulations, its not always easy!!) But for the rest of us who are always guessing, here is a method for eggs that turn out right:
How to Hard-boil Eggs:
- It is generally best to start with eggs that are about five days old; but if you are out of eggs and are running to the grocery store, try and pick the ones with a closer expiry date.
- Place the eggs in a pot large enough to fit all the eggs needed for your recipe
- Fill your pot with cold water, and make sure that it fills about an inch and a half past the eggs
- Turn your stove onto high, and wait for it to reach a boil. If you find that your eggs are hitting against each other and against the pot, lower the heat slightly
- Add a teaspoon of salt (this helps the egg peel easier)
- And let it boil for seven minutes (7 seems to be the magic number for thoroughly cooked eggs)
- Remove the eggs immediately, and run them under cold water. Leave the water running for about 2 minutes, until the eggs are cold enough to handle.
- Once the eggs have cooled, you can begin breaking the shell. (I prefer to tap them over the counter, and peel them under running water to ensure that there are finicky shells left over)
- VOILA! There you have it, perfect hard-boiled eggs!
F.Y.I, these cook times will render the following results for your eggs:
3 Minutes: super runny eggs, the white has not had a chance to cook
4 Minutes: white has set, yolk is soft!
5-6 Minutes: soft, semi-solid yolk, fully cooked white
- Take your hard boiled eggs and slice them in halves (Very carefully! We don’t want any ugly ducklings!)
- Remove the hard yolk with a spoon, leaving the white intact
Mash the yolk with a fork, until it is nice and smooth (ie, removing the clumps)
Put aside about 1/6 cup of the yolk mixture. This will be used to make the ducks heads later on
- Add the mayonnaise, sour cream (leave a teaspoon aside), salt & pepper, paprika, and cayenne (optional, but adds an extra zing). Using your fork, mix all the ingredients into the yolk mixture, stirring it until it is completely smooth. You can choose to use an electric mixer if you wish, but I found that the ingredients mixed well with just the fork– plus, it saves extra dish washing.
Once your mixture is smooth, fill your egg whites. Piping is suggested for fancier occasions, or when you have the time! Once you have filled all 8 halves, set aside.
-Now for the fun part-
- Take the mashed up egg yolk that you set aside earlier, and mix it with a teaspoon of sour cream.
*If you find that your mixture is too thick, you may add more sour cream. If you find that you added too much sour cream, add a pinch of all purpose flour to thicken the mixture.
- Take a small ammount of the mixture between your fingers, and start rolling it into a 1/2″ ball.
- -Take a toothpick, and break it in half. Insert the blunt end into the yolk ball, leaving the sharper end to be inserted into the “body”
- Use 2 pepper seeds as the eyes
- Cut the carrot into small pieces and use one as the beak. You can choose to flip your eggs, filling down onto your platter, or leave them filling side up. Carefully insert the ducks head into the body.
Congratulations, you now have 8 little ducks. I made a ‘pond‘ simply by adding a couple drops of blue food coloring to sour cream. Enjoy