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
Ingredients:
- 9 quail eggs
- 2.5 tbsp mayonnaise
- 1 heaping tbsp Dijon mustard
- salt to taste
- Paprika to garnish
Directions:
- 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.
[…] D’œuvres were usually Deviled Eggs (here and here) and French Salad (Francia Saláta). I don’t have a post about Francia Saláta, but […]
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anything quail egg is cute i think….
nice recipes
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Thank you kindly, welcome to my blog.
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Wow those are so awesome. And I love devised eggs 🙂
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Thanks Lily Sue, very nice of you to say.
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I’ve never had quail eggs before – although I grew up on deviled eggs. It seems deviled eggs aren’t around as much anymore – maybe that’s just me moving from the South? (I’ve always considered them more of a Southern delicacy) At any rate, several years ago I started collecting antique/vintage deviled egg plates – so I’m always excited to see deviled eggs, whether hen or quail or from any other bird. Your look delicious!
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Thanks so much Bill. They were popular in the 70s I recall my mom making then often for cocktail parties. If love to see the vintage plates.
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You are genius Eva! I know I say that all the time. But I’m always so in awe of your creativity – especially when it comes time to entertaining! I love, love, love deviled eggs and these are just the cutest version I’ve ever seen. Perfect for before dinner drinks!
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Those are VERY flattering words, Kristy, thank you! I’d love to have you and Mike for dinner! I’m making them again tonight for my nephew and his GF.
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Perhaps one of these days we will arrange that! 🙂
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Absolutely!
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Those eggs are so pretty, and delectably bite-sized! It would be hard to even remove the shell they’re so charming looking. I’ve never tried deviled quail eggs, do they taste markedly different from a regular chicken egg?
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Hi Betsy, thank you. No they are not remarkably different, but I suspect it’s because they are so small, they don’t taste too rich.
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When I finally buy quail eggs I know where to look for inspiration! This cute appetiser is such a wonderful idea! Now that I think normal eggs were served in a very similar way at many family parties when I was a child (minus paprika but lots of pepper). I loved them, but have completely forgotten about them.
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Thanks Sissi, they were indeed very popular in the 1970’s, my parents served them at parties too. My Mom always accompanied them with a French Salad, Franczia Saláta, which was peas and corn and cubed carrots in a mayonnaise and mustard dressing.
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I’m so very curious about these, Eva. I don’t believe I will rest until I discover what they taste like. I see ’em all the time at the Chinese store and I’ll have to take the initiative and purchase them next time.
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They are just small versions of the chicken eggs, there isn’t much of the yolk for it to be super rich.
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They are so cool looking. I have posted eggs before but none as cute as yours. Thanks for the good words on my blog 😉
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Thanks Ruthie, they are a fun to make as they are to eat!
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i have always wanted to use quail eggs but never have them at our market for some reason. Love the look to them and i bet those deviled eggs are killer
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Thanks Jessica, I really loved the look of them, I just wish I could have served them in their shells, they were absolutely gorgeous.
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you’re right, the quail eggs are just too cute, and your deviled eggs look really delicious and artistic !!! If I have them with me, I will post like… dozen posts about them ^^
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Thanks Trang, so sweet of you to say. They were rather delightful, and not too heavy either.
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I adore quail eggs! They’re just the right size for me 😀 Although when they’re fresh they’re so hard to peel! 😛
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Thank you for your comment, Lorraine. I shocked the cooking by adding them to a bowl of ice cold water immediately after cooking, so peeling wasn’t nearly as bad as regular eggs. The tougher membrane makes it a bit easier. But I’m no expert on quail eggs.
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Oh, my gosh these are adorable!! I love a stuffed egg appetizer, nothing is prettier and healthier than that. I think they’d be less fussy to eat than a large egg, you can just pop them in all at once! xx
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Thanks Barb, they were extremely cute, and perfect little bite sized morsels.
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Quails eggs are so pretty and dainty. Well, you were showing your human side with the “paprika mess”, glad you left it in.
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Thank you kindly Norma.
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Some messes actually enhance the human/yum factor – glad you left that splotch of paprika in the shot! And those quail eggs are definitely worth a trip to Pustateri’s. They’re not only adorable, but also beautiful and artistic. I’d want to shellac them or something and keep some around in the house as decoration ;-). Great looking oeufs farcis Eva!
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Thanks Kelly, I loved that the quail eggs were so small that you’re not eating an entire protein serving in one appi!
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