Deviled Quail Eggs
This recipe is an adaptation of Florida chef Nina Cioffi's recipe for Truffled Quail Eggs. Nina uses white truffle oil and baby chives in the egg mixture, and her recipe can be found in the fabulous book, Splendid Settings: The Art + Craft of Entertaining, by Jane Korman
- 12 quail eggs
- 5 tablespoons white vinegar
- 4 yolks from hard-boiled free-range chicken eggs
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon of extra-virgin olive oil
- Snipped chives for decoration (optional)
- Place the quail eggs and vinegar in a pot filled with cold water, enough to cover eggs.
- Bring to boil and cook for 3 minutes.
- Remove from heat and drain water.
- Add cold water to the pot and shake it until the egg shells crack.
- Peel the eggs.
- Cut a sliver from the top and bottom of each egg. This will allow the egg to stand upright on a plate as well as make room for a dab of the filling at the top.
- In a food processor, blend the egg yolks from the hard-boiled chicken eggs with mustard, salt and pepper.
- Slowly stream in the olive oil.
- Put the yolk mixture in a pastry bag with a small tip or into a plastic bag with a corner edge cut off.
- Squeeze the yolk mixture onto the top of the quail eggs.