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Dukkah Deviled Duck Eggs

The Egyptian nut and spice blend dukkah flavors these über-creamy deviled duck eggs with toasted cumin, coriander and fennel seed sharpened with lemon and cayenne.
Prep: 20 minutes
Total: 20 minutes
Servings: 12 devilled egg halves
Author: The Bojon Gourmet



  • 1 tablespoon pistachios, lightly toasted, cooled, and finely chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon sesame seeds (white or brown)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon flaky salt (such as Maldon)

Deviled Duck Eggs:

  • 6 duck eggs (or 8 hen's eggs)
  • 1/4 cup good-quality mayonnaise (such as Spectrum olive oil mayonnaise)
  • finely grated zest from 1 small lemon (or 1/2 a larger lemon)
  • 4 teaspoons lemon juice (more as needed to taste)
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon cayenne powder and/or a few dashes Tabasco (optional, if you like a bit of kick)
  • 2 1/2 tablespoons dukkah, from above, plus more for sprinkling


Make the dukkah:

  • In a medium-sized, heavy skillet, combine the coriander, sesame, cumin, and fennel. Toast over a medium-low flame, shaking the pan regularly until the seeds are golden and fragrant, a few minutes. Let cool completely. Place the spices in a mortar and pestle and grind coarsely. Stir in the pepper, salt, and pistachios.

Make the eggs:

  • 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, and  use a sharp chef's knife to slice each in half lengthwise.
  • Scoop the yolks out of the eggs and place them in a food processor, placing the whites on a platter. Add the mayonnaise, lemon zest and juice, salt, and cayenne to the food processor and puree until smooth, scraping down the sides of the bowl as necessary. Scrape the yolk mixture into a bowl and stir in 2 1/2 tablespoons of the dukkah. Use a small spoon, spring-loaded ice cream scoop, or piping bag fitted with a wide plain tip (or plastic bag with the corner snipped ofto get the filling into the hollowed egg whites. Sprinkle the tops with the remaining dukkah, and serve.


With inspiration from The Perfect Egg and Super Natural Everyday.
If you can't find duck eggs, never fear: use 8 hen's eggs and reduce the cooking times to 1 minute of boiling and 9 minutes of steeping.
You can boil the eggs, prepare the filling, and make the dukkah a day or two in advance, but these will be prettiest if assembled just before serving.
Nutritional values are based on one of twelve egg halves.


Calories: 103kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 311mg | Sodium: 154mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1.3mg | Calcium: 25mg | Iron: 1.5mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!