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Deviled Quail Eggs with Bacon & Thyme

D'Artagnan chef bio | Yield: about 30 pieces
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.
Deviled Quail Eggs with Bacon & Thyme Recipe | D'Artagnan

Ingredients

  • 2 eggs
  • 1 package 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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