Saffron Deviled Quail Eggs2015-06-09
- Skill Level: Intermediate
- Prep Time : 0m
- Cook Time : 0m
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My older brother went to Spain several summers ago and brought back blocks of cheese, aged meats, and saffron. The meat and cheese vanished in a heart beat, but the saffron is still stored in the pantry, moving closer to the back of the shelf every day. It’s about time I open that jar! I used small quail eggs because at a party, I feel like the quail egg is much easier to eat and is more “bite sized” than a chicken egg. Even though the yolks balance the garlic in the mixture, I may reduce the raw garlic to half a clove next time. Besides that, these saffron deviled quail eggs came out great!
- 10 quail eggs
- 6 chicken eggs
- 1/4 cup mayo
- 1tsp Dijon mustard
- 2tsp olive oil
- A touch of red wine vinegar
- 1/2-1tsp saffron in hot water
- 1/2 a glove of garlic, pressed
- Salt and pepper
- Chives and leftover saffron, for decorating
Boil the chicken and quail eggs separately.
Peel all of the eggs with care, especially with the quail eggs, and cut each egg in half vertically. The whites of the chicken eggs are not needed. (The chicken and quail egg yolks will be mixed into a mixture that will fill the quail eggs.)
Whisk the mayo, olive oil, mustard, salt, pepper, egg yolks, vinegar, garlic, and saffron-water together in a bowl. It will be a little chunky. You can put it through a sieve like I did to get it smoother.
Using a star tip, pipe the egg mixture into the eggs, and garnish as desired.
Adapted from monpetitfour.com