Easter Devilled Quail Eggs
This recipe makes 20 servings
|Per piece: about||-|
|total fat||1 g|
- Portion size: 20 pieces
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.
10 quail eggs
1 tbsp (15 mL) sour_cream
1 tbsp (15 mL) light mayonnaise
1/2 tsp (2 mL) lemon juice
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
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 :
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.
Source : Canadian Living Magazine: April 2003