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.
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.
Deviled Quail Eggs, a little hors d’œuvres
Makes 18 deviled eggs
- 9 quail eggs
- 2.5 tbsp mayonnaise
- 1 heaping tbsp Dijon mustard
- salt to taste
- Paprika to garnish
- 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.
- 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.
- 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.
- Add the mayo and Dijon to the egg yolks and whisk until it is smooth and totally combined.
- With your largest rosette maker in your icing piper, pipe into each egg cavity to fill. Garnish with a sprinkling of paprika.
- Refrigerate until ready to serve.