Recipe for Quail Eggs

Deviled Quail Eggs

Confession: I have never had a hard boiled egg and therefore I can definitely say I never had deviled eggs either… I only bring it up because I have been craving what I swore I would never eat.  So I decided now was the time…now after all this time~I mean really??? So I decided to take baby steps on quail eggs-yep quail eggs because as I see it they are smaller and less…hmmm I do I put it~EGG, so in the end it was simple: small egg = small bite!!! So I cooked them up and salted them and popped the small morsel in my mouth…”interesting” “not offensive” (popped another) “good” “I can eat this” (one more) “Love them” (ok, ok maybe slightly exaggerating but they were good).  I decided to transform the remaining little buggers into deviled eggs to see what the fuss was all about at family gatherings…they always disappeared (which was fine with me because I honestly loathed eggs).  I did not use a recipe…I just tossed in what I thought would make a tasty bite and it worked because before I knew it they were gone…just like that (actually not hard to believe…we were all hungry and it was breakfast time…and they are crazy tiny…blink and you miss them) ok enough already…Enjoy!!!

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Product Description

Deviled Quail Eggs
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Ingredients

  • 1 dozen quail eggs
  • For the deviled eggs (the measurements are so small it’s funny)
  • For 1/2 dozen of the quail eggs use the following:
  • 1/2 tsp: mayo
  • 1/2 tsp: minced organic red onion
  • 1/2 tsp white organic balsamic vinegar
  • pinch of salt
  • smaller pinch of back pepper
  • 6 yolks

Instructions

  1. These guys are so teeny~ tiny that they are fun to work with.  I first wash the eggs real good then I bring a small pot of water to a boil and then gently (using a slotted spoon) place the eggs in the water and let cook for 3-1/2 minutes. 
  2. I place them in a cold bowl of water and then I get crack’n  Using gentle pressure I roll the egg and then gently pull off the shell…once you get the hang of it the process moves faster. 
  3. Slice them in half and wa~la…sprinkle with salt for a  nice tasty treat. 
  4. To move a bit further and make the deviled eggs I gently remove the yolk from the remaining 6 eggs, add all the ingredients and thoroughly combine…
  5. I then transferred to a plastic baggie and cut  the tip of a corner off (a very small cut) and this allowed me to “pipe” the filling cleanly into the center of the hollowed out egg. 
  6. So good…in fact I almost forgot to take a picture…hence the extreme close up

http://www.gonewiththegrain.com/item/deviled-quail-eggs/

 

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