Friday, June 12, 2015

Deviled Quail Eggs



As I mentioned in an earlier post, my brother is raising quail (check out his website here), so every time he visits, we are treated to delicious and adorable quail eggs. Quail eggs may be tiny, but you can do anything with them you do with regular ol' chicken eggs. 



I decided to take the picnic classic of deviled eggs and adapt it for these tiny eggs. Somehow they just feel much fancier (and you can eat way more!) when they're bite-sized. And they're just so dang cute. I mean, have you ever seen hors d'oeuvres that are so adorable?! Feel free to change up the filling additions based on your own taste preferences, but I've laid out the filling to my taste.



You'll Need:

2 dozen quail eggs (must be at least a week old)
Water for boiling eggs
1 T Mayonnaise
1 tsp. Spicy Brown Mustard
1/4 tsp. sugar
1.4 tsp. salt
1 T Chives, finely sliced, for garnish



Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Let boil for 4 minutes, turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5-10 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise, wiping knife with a wet paper towel in between each slice. Place yolks into small bowl and, and reserve whites.

Mash yolks with remainder of ingredients except chives, and then stir until the filling reaches a smooth, creamy consistency. Place yolks into a piping bag (or Ziploc bag, and cut the corner off) and pipe filling into each egg. Top with chives and serve.

 
You'll be the talk of the party with these tiny bites of goodness!
 
-Molly
 

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