Deviled Quail Eggs Food
DEVILED QUAIL EGGS
Give traditional deviled eggs a fun twist and try these deviled quail eggs for the perfect bite-sized holiday appetizer.
Provided by Andrea Soranidis - The Petite Cook
Categories Entree Finger Food
Time 7m
Number Of Ingredients 8
Steps:
- Place the eggs in a pot filled with cold water, cover with a lid and bring to a boil.
- Turn the heat off and let the eggs sit for 2 mins.
- Drain them and cool under cold running water, then carefully peel them.
- Cut each egg in half. Carefully scoop all the egg yolks out and place them in a bowl. Line the egg whites on a servind board, ready to be filled.
- In the bowl with the egg yolks, add in the mayonnaise, sour cream, mustard, paprika, salt and pepper to taste. Stir until well combined.
- Transfer the mixture into a piping bag and fill each quail egg. Refrigerate until ready to serve.
- With the help of a cookie cutter, cut the bread into rounds. Heat a skillet and toast the bread rounds until crisp on both sides.
- Spread a little of extra mayonnaise on top of each bread slice. Top with the quail eggs, sprinkle with extra paprika and dill, and serve immediately.
Nutrition Facts : Calories 33 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 40 mg, Sodium 32 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
Deviled quail eggs are the perfect small bite and appetizer! This easy and delicious recipe can be served on their own or added to a charcuterie board for an unexpected luxurious bite.
Provided by Louisa Clements
Categories Appetizer
Time 42m
Number Of Ingredients 6
Steps:
- Cover quail eggs with 2 inches of cold water. Bring to a rolling boil, remove from heat, cover and cook for 2 minutes. Drain and rinse immediately with cold water.
- Once cool, peel the eggs. Using a sharp paring knife, pierce the shell and membrane being careful not to reach the egg. Peel off the shell and membrane of the egg. Continue with remaining eggs.
- Carefully slide the eggs in half and separate the yolks from the whites. Place the yolks into a small mixing bowl. Use a fork to mash the yolks with the mayonnaise, lemon juice, dry mustard and salt. Try to make the mixture as smooth as you can. Fold in the dill or fresh herb of your choice.
- Transfer the mixture to a piping bag with a small tip, squeeze equal amounts of filling into each egg white. Alternatively, you can spoon into a ziploc bag and snip off the end and use this to pipe the mixture into the whites. Serve.
Nutrition Facts : ServingSize 4 g, Calories 11 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 38 mg, Sodium 18 mg, Fiber 1 g, Sugar 1 g
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.
NIF'S DILLED QUAIL EGGS
Before you say "EWWW! Quail eggs!!!", you really have to try these. They are a lot like chicken eggs, but smaller (obviously!) and a little smoother tasting. My grocery store carries them but if you can't find them, check out an Asian market. I don't put a lot of seasoning into the deviled mixture because these little guys don't want to be overpowered. They present beautifully on a nest of persley or dill and taste very good. Enjoy!
Provided by Nif_H
Categories < 30 Mins
Time 25m
Yield 36 half eggs
Number Of Ingredients 5
Steps:
- Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway.
- Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl.
- To yolks, add mayo and dill. Mix very well, then salt and pepper to taste.
- Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half.
- Garnish with fresh dill or chives.
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- Fill a small saucepan 2/3 of the way full with water, and bring to a boil. Gently add the quail eggs using a spoon, being careful not to overcrowd the pan. Boil for 3 to 4 minutes, depending on your preference of doneness.
- Meanwhile, fill a bowl with ice water. Remove the quail eggs with a slotted spoon, and place in the ice bath to cool. Once they're cooled, carefully peel the quail eggs and set aside.
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- Carefully cut each quail egg in half lengthwise, and remove the yolk. Place the yolks into a bowl, and add mayonnaise, mustard, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Use a fork to mix.
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