Deviled Quail Eggs Recipe
Give a classic appetizer a sophisticated twist by using a North American delicacy, quail eggs, mixed with chicken eggs.
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Yield: 20 servings
10 quail eggs
4 chicken eggs
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon caper brine
1/2 teaspoon paprika
1 teaspoon parsley, finely minced
1 teaspoon chives, finely minced
salt and pepper to taste
Boil quail eggs in saucepan, about 6 minutes. Let cool, then peel off shells. Cut eggs in half and scoop out yolk. Place yolks in a bowl and set quail egg whites to the side.
Boil chicken eggs in saucepan, about 12 minutes. Let cool, then peel off shells. Cut eggs in half and scoop out yolk. Add chicken yolks to bowl of quail yolks. Discard chicken whites.
Force quail and chicken yolks through a fine sieve. Add mayonnaise, Dijon mustard, caper brine, paprika, parsley and chives, along with salt and pepper to taste.
Season quail egg whites with salt and pepper. Pipe yolk mixture into quail egg whites.
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