Deviled Quail Eggs, a little hors d'œuvres

I had to post this again, because, OMG, aren’t they just the cutest? I’m talking about the teeny, tiny quail eggs. We were in Yorkville with Paul and T and I stopped into Pustateri’s (very high end expensive grocery store) to pick up some quail eggs to make tiny deviled eggs. I wanted a small egg because we were going out for dinner and I didn’t want a big, heavy hors d’œuvres to fill us up.

Aren’t they cute?

To see my original recipe, click here. I made 18 servings, and I only eyeballed the ingredients and had too much filling left over, I would suggest 1 tablespoon of mayo per four whole eggs, and you can eyeball the volume to make sure you’ll have enough and not too little. The quail eggs have a tougher membrane on the outside, so it actually makes it easier to peel than a normal egg.

Makes 18 deviled eggs

Ingredients:

• 9 quail eggs
• 2.5 tbsp mayonnaise
• 1 heaping tbsp Dijon mustard
• salt to taste
• Paprika to garnish

Directions:

1. Put your desired quantity of quail eggs into a saucepan and fill with cold water to 2.5 cm or 1 inch over the height of the eggs. Bring to a boil and keep on a moderate boil for 5 minutes.
2. In the meantime, prepare a bowl of cold water with lots of ice. Once the five minutes are done, strain the eggs and put them immediately into the ice bath. Let sit for 5-10 minutes, these will cool down very quickly because they are so small.
3. Peel each egg, rinse off remaining shells. With a wet knife, cut each in half length-wise. Remove the yolk into a bowl, set whites aside.
4. Add the mayo and Dijon to the egg yolks and whisk until it is smooth and totally combined.
5. With your largest rosette maker in your icing piper, pipe into each egg cavity to fill. Garnish with a sprinkling of paprika.
6. Refrigerate until ready to serve.

You can see the size difference to a Canada Grade A large egg on the left.

I was going to system out the paprika mess on the back left egg, but then I decided to leave it real!

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