Stuffed Eggs with Garnishes

From Sean Sherman's new book, Turtle Island. What do deviled eggs look like in a place that’s so far north? They might look like these
stuffed eggs, with a filling made extra silky from a rich duck egg aioli, then served with toppings that reflect a sense of place.

Ingredients 

• 1 onion, cut into ½-inch wedges
• 4 eggs from wild birds, such as duck, goose, or gull
• 5 tablespoons Duck Egg Aioli (see below)
• 1 teaspoon cider vinegar
• Sea salt
• Kelp Pickles
• Furikake
• Kelp Chili Crisp

Preparations

1. Cook the eggs: Bring a medium saucepan of water to a boil over high heat. Set up abowl of ice water. Reduce the heat to medium so the water is simmering and carefully add the eggs. Cook for 10 minutes (see Note), then transfer the eggs to the ice water to cool completely. 
2. Gently crack and peel the eggs. Cut them in half lengthwise. Scoop out the yolks and set aside. Arrange the egg white halves on a platter..
   
3. In a mini food processor, combine the aioli, vinegar, and ¼ teaspoon salt and pulse to incorporate. Add the egg yolks and puree until smooth. Taste and season with more salt as needed.
4. Transfer the yolk mixture to a piping bag and pipe it into the egg whites, or simply use aspoon to fill them. Add the toppings of your choice..
   

DUCK EGG AIOLI

1. In a mini food processor, blend the egg for about 20 seconds, until fully combined and slightly aerated. Add the vinegar, garlic, mustard powder, and salt and blend for another 20 seconds, until well combined. 
2. Scrape down the sides of the bowl. With the machine running, gradually add the oil, starting with a few drops at a time and later a very thin stream to develop a thick, emulsified sauce.
3. Transfer to an airtight container and refrigerate for up to 2 weeks.

Reprinted with permission from Turtle Island: Foods and Traditions of the Indigenous Peoples of North America by Sean Sherman with Kate Nelson and Kristin Donnelly © 2025 by Sean Sherman. Photographs copyright © 2025 by David Alvarado. Illustrations copyright © 2025 by Jimmy Dean Horn Jr. Published by Clarkson Potter, an imprint of Penguin Random House.