Growing up in the South, I learned about the importance of deviled eggs as a staple at almost every type of social gathering from church picnics to cocktail parties. Like potato salad, every home cook has their own recipe and unique twist on the classic. With controversial ingredients like pickles, mustard, hot sauce, and even the brand of mayonnaise, there’s no shortage of debate when it comes to whose recipe is the best.
While I can’t say that my deviled eggs are the best, for one short time span during the spring, mine are definitely unique. Why, you ask? Goose eggs! Go big or go home sounds like a good theme for these deviled eggs. Although a predator recently took out one of my beautiful American Buff geese, one remains, and she continues to remind everyone of her royal status.
Guess which one is the goose egg!
Because geese only lay eggs for a couple of months during the spring, you must enjoy them while you can. I’ve found them to be the closest in consistency and function to a chicken egg – great for baking, omelettes, and now as an appetizer.
Hard-boiling them the way you might for a chicken egg, at a full thirteen minutes, made them easy to peel. I found the white to be a little more delicate than a chicken egg, requiring steady hands and patience to carefully remove the thick shell.
The yolk was a beautiful yellow and so rich. After removal, I added a few key ingredients but didn’t need much because the flavor was already so good.
For serving, I cut the filled eggs into quarters, offering them as perfect bites to the bourbon cocktails at hand. Like the daffodils, they come in spring only come once a year – enjoy them while you can!