Deviled Quail Eggs - Upland Cookbook Recipe

The Upland Cookbook
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z

Deviled Quail Eggs

Ingredients

6 quail eggs
1 teaspoon of mayonnaise
1/4 teaspoon Dijon mustard
A dash of tabasco sauce
Salt, to taste
1 teaspoon of snipped fresh chives
A pinch of paprika (optional)

Preparation
Rinse the eggs under warm water. Place them in a saucepan and cover them with cold, salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel the shell away from the egg. Pat dry with a paper towel.

Cut the eggs in half lengthwise. Being careful to keep the firmed eggwhites intact, scoop out the yolks with a very small spoon and transfer them into a bow. Mash the yolks and mix them the with mayonnaise, mustard, tabasco sauce and salt. Carefully fill the cavities in the egg whites with the yolk mixture. Sprinkle with chives and an optional pinch of paprika, and arrange on a decorative cocktail tray.

Note: you'll probably only want to prepare quail eggs from a known, healthy source - like a specialty grocery store. We can't vouch for what you'll wind up with if you use eggs from your field recall pen full of training birds!

Browse The Upland Cookbook Here:
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z