These sound pretty fancy and highfalutin, but they’re really simple, and like any deviled egg recipe you’ve ever made. But what’s nice about quail eggs is their size: they make a much more manageable bite, and you’re not left holding half of a devoured devil egg. They are available in most Asian markets in Iowa, and they’re not too expensive, either.
Ingredients
18 Quail eggs
1 tablespoon mayonnaise
1 tablespoon yoghurt
1 teaspoon dijon mustard
salt and white pepper to taste
chopped chives and paprika or cayenne pepper for garnish (optional)
Recipe
Bring saucepan of water to boil, gently add dozen quail eggs, and boil for 3 or 3 1/2 minutes. Drain, and put under cold water, drain, and allow to cool to room temperature. In the saucepan, roll the eggs around until the shells are broken, and then peel, and put into a bowl of cold water. You can also keep the eggs submerged, which may help slip the peels off. It’s super easy!
Cut eggs in half, pop out yolks into a small bowl, and mix with mayo, yoghurt, mustard, and salt and white pepper. Mix into a smooth paste, and put in a pastry bag or a plastic bag, and then cut off the corner, and squeeze into the egg halves arranged on a platter. Sprinkle with fresh chopped chives (or other herb) and sprinkle with paprika or cayenne pepper.
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