Deviled Quail Eggs with Bacon & Thyme
Yield
about 30 pieces
RECIPE Ingredients
- 15 Quail Eggs
- 2 slices Applewood Smoked Bacon
- 1 tablespoon mayonnaise
- 1 tablespoon crème fraiche or mascarpone
- ½ teaspoon rendered bacon fat
- 1 sprig fresh thyme
- Salt & freshly ground black pepper, to taste
Price
$10.99
- Heritage-breed hogs raised humanely on small farms
- No antibiotics, no growth hormones
- No animal by-products
- Air-chilled pork (retains less water weight)
- No artificial preservatives, nitrates, or nitrites added
- Rubbed with salt and sugar
- Naturally smoked over applewood chips
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Recipe notes
Our fun and easy recipe for deviled quail eggs makes for fabulous canapés with a satisfying smoky bacon kick. Teeny deviled quail eggs are perfect party food.
RECIPE Preparation
- 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 4 minutes. Remove to the ice bath to chill.
- 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.
- 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.
- 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.
