Deviled Duck Or Chicken Eggs With Smoked Mayonnaise And Mushroom Recipe

ingredients

12 duck or chicken eggs
1/2 cup mayonnaise
1/2 cup sweet pickles, chopped
1/4 cup fresh dill, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro stems
2 tablespoons capers
1 tablespoon chopped fresh tarragon
3 dashes Tabasco sauce
1 lime, zest and juice of (divided)
1 pinch smoked salt
salt and pepper, to taste
1 tablespoon truffle oil
1/2 cup sliced button mushrooms
2 tablespoons grated fresh ginger

directions

Submerge eggs in boiling water and cook for 11 to 12 minutes. Remove and place in ice water until cooled. Peel. Cut eggs in half, reserving whites.

Place yolks in a food processor and puree. Add mayonnaise, pickles, dill, basil, chives, cilantro, capers, tarragon, Tabasco, lime zest and smoked salt and process to combine. Season with salt and pepper. Set aside.

In a skillet, add truffle oil. Saute mushrooms and ginger for about 3 minutes. Spoon the smoked yolk mixture in the whites and top with the mushrooms, then a squeeze of lime juice. Serve immediately.

Recipe Source: Richard Blais, chef at Home restaurant

nutrition data

Nutritional data has not been calculated yet.