Giant Deviled Ostrich Egg

By bhutta shaharyar

Giant Deviled Ostrich Egg

A show-stopping twist on classic deviled eggs, this recipe uses one massive ostrich egg (equivalent to ~20–24 chicken eggs!)—perfect for parties, celebrations, or just culinary curiosity. The flavor is rich, creamy, and familiar, but the scale makes it unforgettable.

Description

Deviled ostrich egg takes the beloved appetizer and supersizes it. The egg white is firmer and thicker than chicken eggs, while the yolk is creamy and slightly more intense in flavor. This dish is ideal as a centerpiece for gatherings and can be sliced into multiple portions.

Ingredients

  • 1 ostrich egg
  • ½–¾ cup mayonnaise
  • 2–3 tbsp Dijon mustard
  • 2 tbsp white vinegar or lemon juice
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1–2 tsp paprika (plus extra for garnish)
  • Optional: chopped chives, parsley, or pickles

Insructions

1. Prepare the Egg

  • Carefully drill or crack the top of the ostrich egg (shell is very thick).
  • Pour contents into a large bowl.

2. Boil the Egg

  • Transfer contents into a large pot or heatproof container.
  • Simmer gently for 60–90 minutes until fully cooked.
    (Alternatively, bake in a large dish at 160°C / 320°F for ~1.5 hours.)

3. Cool & Slice

  • Allow to cool completely.
  • Slice into halves or wedges depending on presentation.

4. Separate Yolk

  • Scoop out yolk into a mixing bowl.

5. Make Filling

  • Mash yolk with:
    • mayonnaise
    • mustard
    • vinegar/lemon juice
    • salt, pepper, paprika
  • Mix until smooth and creamy.

6. Fill Egg Whites

  • Spoon or pipe mixture back into egg whites.

7. Garnish

  • Sprinkle paprika and herbs on top.

Servings

  • Serves 12–20 people (depending on portion size)

Notes

  • One ostrich egg = about 24 chicken eggs
  • Shell is extremely hard—use a drill or hammer carefully
  • Cooking takes much longer due to size

Tips

  • ✔ Use a piping bag for a cleaner presentation
  • ✔ Add pickle relish or hot sauce for extra flavor
  • ✔ Chill before serving for best texture
  • ✔ Slice into wedges instead of halves for easier serving

Nutritional Info (per serving, approx.)

(based on 16 servings)

  • Calories: 180–220
  • Protein: 8–10g
  • Fat: 15–18g
  • Carbs: 1–2g

Benefits

  • High in protein for muscle support
  • Rich in vitamins A, B12, and E
  • Great for large gatherings (cost-effective per serving)
  • Unique and memorable dish

Q&A

Q1: Where can I buy an ostrich egg?

A: Specialty farms, exotic meat suppliers, or high-end grocery stores.

Q2: Can I substitute chicken eggs?

A: Yes—use ~20–24 chicken eggs for a similar recipe.

Q3: Why is my egg rubbery?

A: It may be overcooked—keep heat low and steady.

Q4: How long does it last?

A: Store in fridge up to 2–3 days.

Q5: Can I flavor it differently?

A: Absolutely—try curry powder, garlic, bacon bits, or spicy chili paste.

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