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    Home / Main Courses / Sandwiches & Light Fare

    5 from 2 reviews

    Duck Egg Salad with Curry and Dill

    By Alanna Taylor-Tobin on Oct 9, 2013 (updated Nov 23, 2022) / 8 Comments

    Jump to Recipe Print Recipe

    toast with topping

    I have a soft spot in my heart for egg salad. During my barista days at Farley's on Potrero Hill, I used to sneak up to Klein's deli on my lunch break. Needing respite from the sugary baked treats and sweet coffee drinks I'd snack on throughout the day, I'd order a big bowl of greens topped with a scoop of egg salad. The egg salad was butter yellow and chunky, a little tangy with mustard and creamy from a judicious amount of mayo. It was just right.

    eggs in carton

    Also needing a break from people, I'd bury my nose in a food magazine borrowed from Farley's formidable rack while I ate, trying to stretch my break as long as possible as I crunched my way through lunch. Thus, I grew to associate egg salad with peace and nourishment, as a haven from stress, sugar and PITA customers.

    duck eggs in bowl

    One day after ordering the usual, I learned from the woman at the counter, also a Farley's customer, that Klein's would be closing in a week due to a steep rent increase. "The owners doubled the rent," she told me. "We've been here for decades."

    empty duck egg

    To the outrage of the neighborhood, Klein's closed its doors. The owners renovated the space and opened an organic wine bar that was always devoid of customers, in stark contrast to Klein's bustling clientele. The menu was devoid of egg salad. Trying to be open-minded, I went there one day on my break and ordered a green salad which seemed to be a plate of plain mixed greens with nothing on them. The place was certainly peaceful (i.e., empty) but to me it just felt depressing. I never went back. The new business closed soon after.

    duck eggs

    I learned how to make my own egg salad.

    top down shot of ingredients

    This is a bit of a fancied-up version, thanks to my friend Amelia whose co-op house keeps ducks. Their mottled eggs are larger than hen's eggs, with a fat yolk that's full of creamy richness. Being careful with the cooking time keeps the whites from becoming rubbery and prevents that unsightly blue ring that can form around the yolk.

    ingredients in a bowl

    I like putting tons of herbs (chives and dill) and crunchy stuff (red onion, radish and celery) in my egg salad, and capers for some salty brine. I add mustard, mayonnaise and a dash or two of tabasco, plus a spoonful of curry powder which lends a pretty golden hue and hint of spice.

    Duck Egg Salad with Curry and Dill in a bowl

    Smash it onto a piece of toast and you have a snack; sandwich it between two pieces, add avocado and lettuce, and you have lunch. Or you can add a scoop to a green salad.

    slices of toast Duck Egg Salad with Curry and Dill

    Duck eggs seem to be increasingly available; I've seen them at farmer's markets and at our co-op. But you can easily make this with hen's eggs instead – I've given instructions in the headnote below.

    duck egg

    Bon Appetit.

    overhead shot of Duck Egg Salad with Curry and Dill on toast

    More Egg Recipes:

    • Spring Vegetable Fried Rice
    • Shakshouka
    • Pasta Alla Carbonara

    More Vegetarian Salads and Spreads:

    • Vegan Egg Salad with Tofu
    • Lentil Walnut Pate
    • Summer Vegetable Caponata
    • Smoky Baba Ganouj

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this duck egg salad recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Duck Egg Salad with Curry and Dill on toast
    5 from 2 reviews

    Duck Egg Salad with Curry and Dill

    Print Recipe Pin Recipe
    A flavorful egg salad, perfect for sandwiches and salads.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Total: 15 minutes minutes
    Servings: 4 to 6 servings.

    Ingredients

    • 6 duck eggs
    • 4 tablespoons mayonnaise
    • 1 tablespoon mustard (such as stone-ground)
    • 2 tablespoons small capers (preferably salt-packed)rinsed and drained
    • a few dashes Tabasco or other hot sauce
    • 1/2 teaspoon curry powder
    • 1/4 cup finely chopped red onion
    • 1/4 cup finely chopped radish
    • 1/4 cup finely chopped celery or fennel
    • 1/4 cup finely chopped chives
    • 1/4 cup finely chopped dill
    • salt, as needed

    Instructions

    • Place the duck eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat, and bring to a gentle boil. Reduce the heat and simmer for 2 minutes (set a timer), then remove from the heat, cover, and let stand 10 minutes. Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely, then peel and rinse the eggs. Chop the eggs. (I like to cut each egg in half lengthwise, then each half into long quarters, then cut the quarters crosswise into 1/4" thick pieces.)
    • Place the chopped eggs in a large bowl. Add the mayonnaise, mustard, capers, tabasco, curry powder, red onion, radish, celery, chives, and dill. Stir to combine, mashing the eggs a bit with a large fork. Taste for seasoning, adding more salt, Tabasco, or mustard if the salad needs more pop.
    • Serve the egg salad on sandwiches, or atop a green salad. It will keep, airtight in the fridge, for up to 3 days.

    Notes

    If you don't have access to duck eggs, you can make this with 8 large hen's eggs. If you do so, reduce the boiling time to 1 minute and the steeping time to 9 minutes.
    I like Spectrum's olive oil mayonnaise, and tiny capers that have been packed in salt.
    Leftover dill is good in this farro cucumber salad; extra celery makes excellent Mint and Celery Soda.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 303kcalCarbohydrates: 4gProtein: 14gFat: 25gSaturated Fat: 6gCholesterol: 934mgSodium: 411mgPotassium: 309mgFiber: 1gSugar: 2gVitamin A: 1045IUVitamin C: 6.4mgCalcium: 76mgIron: 4.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Duck Egg Salad with Curry and Dill

    If you don't have access to duck eggs, you can make this with 8 large hen's eggs. If you do so, reduce the boiling time to 1 minute and the steeping time to 9 minutes. I like Spectrum's olive oil mayonnaise, and tiny capers that have been packed in salt. Leftover dill is good in this farro cucumber salad; extra celery makes excellent Mint and Celery Soda.

    Makes 4-6 servings

    6 duck eggs
    4 tablespoons mayonnaise
    1 tablespoon mustard (such as stone-ground)
    2 tablespoons small capers (preferably salt-packed) rinsed and drained
    a few dashes Tabasco or other hot sauce
    1/2 teaspoon curry powder
    1/4 cup finely chopped red onion
    1/4 cup finely chopped radish
    1/4 cup finely chopped celery or fennel
    1/4 cup finely chopped chives
    1/4 cup finely chopped dill
    salt, as needed

    Place the duck eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat, and bring to a gentle boil. Reduce the heat and simmer for 2 minutes (set a timer), then remove from the heat, cover, and let stand 10 minutes. Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely, then peel and rinse the eggs. Chop the eggs. (I like to cut each egg in half lengthwise, then each half into long quarters, then cut the quarters crosswise into 1/4" thick pieces.)

    Place the chopped eggs in a large bowl. Add the mayonnaise, mustard, capers, tabasco, curry powder, red onion, radish, celery, chives, and dill. Stir to combine, mashing the eggs a bit with a large fork. Taste for seasoning, adding more salt, Tabasco, or mustard if the salad needs more pop.

    Serve the egg salad on sandwiches, or atop a green salad. It will keep, airtight in the fridge, for up to 3 days.

    Duck Egg Salad with Curry and Dill on toast

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    Reader Interactions

    Comments

    1. mimi rippee says

      October 10, 2013 at 12:43 pm

      If you plunge hard boiled eggs in ice water, you don't get the green ring around the yolk. I used to teach kids cooking and that was one of the fun little experiments we'd do! Love love this recipe!

      Reply
      • Alanna says

        October 14, 2013 at 5:44 pm

        Ah, I didn't realize the ice plunging was the key. Thanks for the sweet words, Mimi!

        Reply
    2. Monet says

      October 14, 2013 at 3:00 am

      This is by far the prettiest egg salad I've seen...and I loved hearing how you came about learning how to make your own (although it was sad to hear that they had to shut their doors!) Thank you for sharing. Just delicious.

      Reply
      • Alanna says

        October 14, 2013 at 5:44 pm

        Aw, thank you for reading and for your kind words, Monet. :)

        Reply
    3. Sowmya Dinavahi says

      October 29, 2013 at 9:13 am

      I totally agree with monet.. very pretty and appetizing. Quick n simple breakfast...

      Reply
      • Alanna says

        October 30, 2013 at 5:48 am

        Aw! Thanks to both of you sweet gals! :)

        Reply
    4. Katherine says

      March 10, 2014 at 4:15 pm

      Duck eggs from co-op + overabundance of dill from Aerogarden + Bojon recipe = yum! The richness from the ginormeous duck yolk balances with the crunchy, salty, spicy and the dill takes me back to sweet. Thanks for the recipe - that is some amazing egg salad.

      Ate it on a Wasa cracker.

      This would make great appetizers, too. Maybe on a blini? With a little salmon?

      ...wanders off to plan dinner party...and make pains au chocolat (did you HAVE to post that??)

      Reply
      • Alanna says

        March 10, 2014 at 4:57 pm

        Well that just makes my day! I'm so glad you like the salad, and thank you for the super sweet note, Katherine. Pains au chocolat - tell me about it! I never would have made them were it not for my friend Craig wanting to learn how. I highly recommend inviting friends over to help you eat them fresh from the oven - they'll think they're the luckiest people in the world, and they'll be correct. ;)

        Reply

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