Recipe: Heavenly Jalapeño & Bacon Eggs
/I added 11 females to my duck flock in May and now they are ALL laying eggs 6 days a week. I’m getting a total of seven dozen duck eggs per week. Oh. Em. Gee. What to do with all these duck eggs!
There is a feed store just up the road that buys from me to resell. But that’s only about four dozen gone. That leaves me with three dozen duck eggs on top of the constant supply of chicken eggs I already have. Everyone who comes into my home must leave with a dozen eggs. Well, that’s my hope, but it rarely actually happens. I’m getting into the habit of just randomly leaving a dozen eggs on some unsuspecting neighbor’s front step but those pesky Ring doorbell cameras are going to land me on YouTube or Inside Addition.
Get ready to see a lot of recipe development centered around duck eggs in the near future. Today’s submission is Jalapeño & Bacon Heavenly Eggs. When my family tried these, angels sang. I hope your family feels the same. Click the link for the printable version.
Heavenly Jalapeño & Bacon Eggs
Deviled eggs so good the angels sing.
Heavenly Jalapeno & Bacon Eggs
INGREDIENTS:
12 duck eggs, hard boiled
4 slices bacon, cooked crisp and crumbled
1-2 jalapeno, minced fine
2T Red Onion, minced fine
2T chopped fresh cilantro
1/3cup Mayo
2T Yellow Mustard
Dash Coconut Aminos
Salt & Pepper to taste
INSTRUCTIONS:
To boil duck eggs:
Fill a saucepan large enough to hold all the eggs in a single layer with enough water to cover the eggs - 2-3 inches. Bring water to a roiling boil over high heat. Place room temperature eggs into the boiling water using a slotted spoon. Boil for 7 minutes for med-soft, 9 min for medium, and 11minutes for hard boiled. Drain eggs and place in an ice bath until cool enough to peel.
For the Heavenly filling:
Slice boiled and peeled eggs in half on the 'long' side. Remove the yolk and place it in a medium mixing bowl, using a fork to mash them fine. Add about half of the bacon, all the jalapeño, onion, cilantro, mayo, mustard, and coconut aminos to the yolks. Stir to combine. Taste for salt & pepper need, then season accordingly. Place yolk mix into a zip-top bag and cut a small corner off to make a piping bag. Pipe yolk mix into egg halves on a serving plate. Top eggs with remaining bacon crumbles. Refrigerate for at least four hours before serving.
A note about jalapeño - the more vein you leave, the hotter the pepper in the dish. The heat will increase as the eggs sit
Garnish options - additional thin-sliced jalapeño and chopped cilantro
