Tested till perfect Easter Devilled Quail Eggs

Easter Devilled Quail Eggs

Tiny quail eggs are dainty alternatives to large chicken eggs, especially when stuffed with this herb filling. Look for quail eggs in Asian or specialty food stores or farmer's markets. Garnish with fresh chervil, thinly sliced radishes or slivered cherry tomatoes — or, for a very special touch, top with a taste of caviar.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

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  • Portion size 20 pieces

Ingredients

    10 quail eggs
    1 tbsp (15 mL) sour_cream
    1 tbsp (15 mL) light mayonnaise
    1/2 tsp (2 mL) lemon juice
    Pinch dry_mustard
    1 tbsp (15 mL) minced green_onion
    1 tsp (5 mL) capers, drained, rinsed and chopped
    1 tsp (5 mL) finely chopped fresh tarragon
    1 tsp (5 mL) chopped fresh Italian_parsley
    1/4 tsp (1 mL) each salt and pepper
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Preparation

Arrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat; immediately remove from heat and let stand for 5 minutes.

Drain; run cold water over eggs for 2 minutes. Peel off shells; slice eggs lengthwise in half. Spoon yolks into bowl; mash with fork until smooth. Blend in sour cream, mayonnaise, lemon juice and mustard. Mix in onion, capers, tarragon, parsley, salt and pepper. (Make-ahead: Refrigerate eggs and filling separately for up to 1 day.)

Pipe or spoon scant 1/2 tsp (2 mL) of the filling into each egg half. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Additional information :

Variation
Easter Devilled Eggs: Use 5 large chicken eggs instead of the quail eggs; increase standing time in hot water to 20 minutes. Cut whites into quarters; pipe or spoon scant teaspoonful (5 mL) of the filling into each quarter.

Nutritional Information Per piece: about

cal 11 pro 1g total fat 1g sat. fat 0
carb 0 fibre 0g chol 39mg sodium 45mg

% RDI:

iron 1 vit A 1 folate 1
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