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.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 11 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | trace |
| fibre | 0 g |
| chol | 39 mg |
| sodium | 45 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| folate | 1% |
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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
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
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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.
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