Deviled Quail Eggs with Bacon & Thyme
D'Artagnan | Yield: about 30 pieces
Diminutive quail eggs make fabulous canapés when deviled. This version has a satisfying smoky kick.
- Place chicken eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside.
- Meanwhile, cook the bacon in a small skillet over medium heat until cooked through and crisped. Drain on paper towels. Finely chop and set aside.
- Prepare an ice water bath. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil. Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill.
- Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use).
- Add the mayonnaise, crème fraîche and bacon fat. Process the mixture to a fine paste. Add the chopped bacon (reserving 30 small pieces for garnish later). Pulse until well combined. Season with salt and pepper, if needed.
- Transfer the deviled yolk mixture to a pastry bag fitted with a smallish tip. Pipe the filling into the quail egg white halves. Transfer to your serving platter then garnish each with a reserved piece of bacon and thyme leaf. Serve immediately, or cover loosely with plastic wrap and refrigerate for up to 2 hours.