Homemade Mayonnaise For Deviled Quail Eggs Food

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

Ingredients

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.

HOMEMADE MAYONNAISE FOR DEVILED QUAIL EGGS

Homemade Mayonnaise for Deviled Quail Eggs image

Provided by Martha Stewart

Time 5m

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 large egg, room temperature
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1 cup safflower oil
1 tablespoon fresh lemon juice

Steps:

Combine egg, 1 teaspoon olive oil, and the salt in a blender, and blend at lowest speed.
With blender still running, add remaining olive oil and the safflower oil in a slow, steady stream, and blend until incorporated (if you prefer a thicker mayonnaise, blend 10 seconds more at a higher speed).
Transfer mayonnaise to a bowl, and stir in lemon juice. Serve immediately or refrigerate up to 2 days.

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

Ingredients

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.

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