Best 4 Deviled Quail Eggs Recipes
Deviled quail eggs are a versatile and delicious appetizer that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and picnics, and they can also be served as a light lunch or dinner. With their small size and delicate flavor, deviled quail eggs are a great way to add a touch of elegance to any occasion. While there ae several recipes for deviled eggs, some have unique flavor combinations that make them stand out. Whether you prefer a classic recipe or something more adventurous, you are sure to find the perfect deviled quail egg recipe for your taste.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON-AND-DILL DEVILED QUAIL EGGS
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
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
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
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
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 35m
Yield Makes 24
Number Of Ingredients 7
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.
DEVILED QUAIL EGGS WITH D'ARTAGNAN CAVIAR
Yield 30 pieces
Number Of Ingredients 7
Steps:
- 1. Place chicken eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. 2. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside. 3. Prepare an ice water bath. 4. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil. Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill. 5. Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use). 6. Add the mayonnaise, crème fraîche, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with caviar. 7. Transfer the deviled yolk mixture to a pastry bag fitted with a small tip and pipe the filling into the quail egg white halves. 8. Transfer to your serving platter then top each with a small amount of caviar. Add a few pieces of finely chopped chives for color, if desired. Serve immediately.
Tips:
- For a more flavorful deviled quail egg, use fresh quail eggs.
- To prevent the eggs from cracking while boiling, add a pinch of salt to the water.
- Boil the eggs for 3-4 minutes for a soft-boiled egg, or 5-6 minutes for a hard-boiled egg.
- Immediately transfer the eggs to an ice bath to stop the cooking process and prevent them from overcooking.
- Peel the eggs under cold water to make it easier.
- Use a sharp knife to cut the eggs in half lengthwise.
- Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork until they are smooth.
- Add your desired fillings to the yolk mixture and mix until well combined.
- Spoon the yolk mixture into the egg white halves.
- Garnish with paprika, chives, or other desired toppings.
Conclusion:
Deviled quail eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. With endless variations on fillings, you can customize them to suit your taste. So next time you're looking for a quick and tasty snack, give deviled quail eggs a try!
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