INGREDIENTS

• 3 duck eggs
• 1/8 cup mayo
• 1/8 cup caramelized onions
• 1 teaspoon dijon mustard
• salt and pepper to taste
• herbs and paprika to garnish

• 3 chicken eggs
• 1/8 cup mayo
• 1/8 cup caramelized onions
• 1 teaspoon dijon mustard
• salt and pepper to taste
• herbs and paprika to garnish

INSTRUCTIONS

• Hard boil the duck and chicken eggs.
• Start them in cold water, over high heat until boiling, let simmer 2 minutes and then turn off.
• After about 6 minutes, drain and rinse in cold water and ice.
• When cool enough to handle, crack and gently peel the eggs. 
• Cut each egg in half

Note:  I prefer to mix the yolks in separate bowls, but you can combine and make one big batch

• Pop the yolks out into a bowl and mash with the mayo, onions, mustard and season to taste with salt and pepper.
• Scoop the filling back into the egg whites,
• Garnish with herbs and paprika

Estimated nutrition per serving (2 egg halves):

Duck egg- Calories: 246, Carbohydrates: 1g, Protein: 10 g, Fat: 21g,

Chicken egg- Calories: 207, Carbohydrates: 1g, Protein: 9 g, Fat: 20g,

Enjoy!