Avocado Sage Deviled Duck Eggs

Avocado Sage Deviled Duck Eggs
Yield: One dozen
Deviled duck eggs are made even more delicious with fresh sage and some avocado oil.
ingredients:
- Eight duck eggs
- Spoonful of mayonnaise of your choice
- Splash or two of Champagne wine vinegar
- Spoonful of stone ground mustard
- Splash of avocado oil
- Salt and white pepper
- Small sage leaves, for garnish
instructions:
How to cook Avocado Sage Deviled Duck Eggs
- First, hard cook, cool and peel the eggs. Steaming fresh eggs instead of boiling them is my trick to be sure that even eggs fresh from the coop peel perfectly.
- Carefully cut six of the eggs in half the short way and arrange the white halves on an egg tray. Mash the yolks (plus the yolks from the two remaining eggs) in a small bowl with a pastry cutter or potato masher, adding the remaining ingredients to taste.
- Continue to mash until smooth and creamy then 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 eat.
