Deviled eggs are yummy and easy to make, which is why we only make them from Easter eggs in my family. Here is how I make mine:

Start with a dozen hard boiled eggs. I like to use the method where you bring eggs to a boil, cover the pan and turn off the heat, rescuing the eggs ten minutes later. Duck eggs are larger and so sat a bit longer.

Michael peeled eggs while I chopped veggies.

I then finely mince approximately 2 tablespoons each of green onion, dill pickle, pimiento stuffed green olives, and celery.

Slice the eggs in half lengthwise and add the yolks to the vegetables and mash them together. Add half a teaspoon of celery salt and several grinds of black pepper. Add about a cup of mayonnaise (to taste) and a teaspoon or so of the pickle juice. Adjust seasonings to taste. Fill egg whites with egg yolk mix (I'm always amazed the yolks all fit back in the whites) and sprinkle with paprika

I have learned that: duck eggs have a different ratio of yolk to white (more yolk) and the yolks and whites stick together more than in chicken eggs.

The bonus photo of the day: deviled Easter eggs at my daughter's home in Iowa!

Nice to know its a true family tradition.