Deviled Quail Eggs Recipes

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LEMON-AND-DILL DEVILED QUAIL EGGS



Lemon-and-Dill Deviled Quail Eggs image

Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 55m

Yield Makes 15

Number Of Ingredients 6

15 quail eggs
4 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
Dill sprigs, for serving (optional)

Steps:

  • Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
  • Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
  • Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

DEVILED QUAIL EGGS



Deviled Quail Eggs image

Provided by Sheila Lukins

Categories     Egg     Cocktail Party     Picnic     Low Fat     Vegetarian     Quick & Easy     Low Cal     Oscars     Kentucky Derby     Mayonnaise     Fall     Spring     Poker/Game Night     Shower     Boil     Parade

Yield Makes 12

Number Of Ingredients 6

6 quail eggs
1 teaspoons mayonnaise
1/4 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives

Steps:

  • 1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
  • 2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.

DEVILED QUAIL EGGS WITH CAVIAR



Deviled Quail Eggs with Caviar image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 35m

Yield Makes 24

Number Of Ingredients 7

12 quail eggs
1 tablespoon Homemade Mayonnaise or high-quality store-bought mayonnaise
Coarse salt and freshly ground pepper
1/4 teaspoon fresh lemon juice
3 ounces salmon roe ( russanddaughters.com)
3 ounces black caviar ( russanddaughters.com)
24 Crostini

Steps:

  • Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. 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 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
  • Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
  • Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

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