Deviled Quail Eggs with Black Truffle Mustard
Alright, you could make these fantastic and special deviled eggs with regular chicken eggs, but the tiny size is the perfect tidbit for Martinis or Champagne—dinner is later!
- 12 quail eggs
- 2 tablespoons mayonnaise
- 1 teaspoon KL Keller Foodways Black Truffle Mustard
- 1/4 cup inexpensive vinegar
- salt & pepper
- chives, finely chopped
Place eggs in cold water with vinegar in a pot (quail egg shells and their membranes are tough, the vinegar makes them easier to peel). Bring water to a boil, turn off the heat and let sit for 2–3 minutes stirring occasionally.
Remove quail eggs and place them into an ice bath or cold water for 5 minutes. To peel the eggs, gently crack and then roll them on the counter with the palm of your hand. Remove shell and membrane (just like hen eggs, but smaller). When finished cut each egg in half with a fine bladed paring knife, place the egg whites on the serving platter and put the yolk into a small bowl.
Add mayonnaise and mustard to the small bowl with the egg yolk, and mix carefully until you get a smooth texture. Season to taste with salt & pepper.
Fil the bottom of the pastry tube (or zip lock bag with a corner cut off) with the mixture and pipe mixture into egg whites.
Place eggs onto a platter. Scatter the finely chopped chives over the whole platter, serve with something that bubbles.