AVOCADO DEVILED QUAIL EGGS
writen by @JuliaRecipes
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I have been inspired by my foodie blogger friend Chef Ella to make a little different deviled eggs, then we are used to have in recipe books. Chef Ella has such a pretty blog along with beautiful recipes, and she even has little cute illustrated cook book story for children ChefElla and her Famous Cupcakes, you should check it out!
Hard-boiled egg preps
Back to my deviled eggs. Deviled eggs are hard-boiled egg preparation, then cooked yolks are combined with creamy ingredients like Mayo and mustard, in my case avocado and then whites are filled with this velvety filling to make a one to two bite egg appetizers. In my case it is more than 4 bites appetizer, because of the size of quail eggs 🙂 I have never done any deviled eggs, this is my first attempt making deviled eggs and let me tell you, it’s a breeze appetizer. Easiest and perfect appetizer ever. I am not sure, why I haven’t tried before and now I fall in love with this recipe. And you will surely do too!
I am going to guide you step by step with all the ingredients and pros and cons. First, this recipe can be easily adjusted to normal eggs. You can see on the picture and in the ingredients list, that I used quail eggs. Quail eggs are irresistible cute and very nutritive. Quail eggs are packed with protein and vitamins B6 B12, iron, magnesium, vitamin A and more. Plus they are low in calories….5 quail eggs has only 71 calories. Of course as any other eggs, the quail egg contains cholesterol, so please eat them with moderation! How can we prepare it? Fried, scrambled, hard-boiled or deviled egg recipe.
My deviled eggs are greenish, because I used avocado. Avocado makes it so smooth and healthy looking, you won’t be able to resist. Make sure you choose ripe avocado, it has to be black from outside and on a touch it has to be soft. Better if it’s overripe (but not spoiled, be careful, if it is brownish inside, it is a sign of spoiled avocado). You may accompany it with fresh bread or baguette and because they are quail eggs, they are tiny, so plan accordingly the quantity you will be preparing. I made 18 quail eggs and it was good snack for 3 adults, of course accompanied by fresh bread.
If you are planing to prepare it in advance, you have to add more lemon or lime juice and place it in a Tupperware with tight cover, otherwise your egg yolks with avocado will turn greyish. That’s what happened to me and I had to redo the whole batch for my pictures the other day 🙂 Personally I would not prepare more than 2-3 hours before serving. If you won’t be using avocado in this recipe, then it should be OK to leave it in refrigerator overnight before serving it.
This recipe can be adjusted for normal size eggs, just think of the quantities as this: 4 quail eggs as 1 large regular egg. So approximately 4 large regular eggs and you quadruple the quantities for regular deviled eggs. If you need any help or you would like to leave a comment, please do so. Thank you and enjoy this recipe.
ADDING HEAT TO DEVILED EGGS
I am adding to my yolk mixture also some nice hot sauce piri-piri. Piri piri sauce is Portuguese in origin and is also “especially prevalent in Angola, Namibia, Mozambique and South Africa”. It is made from crushed chilies, citrus peel, onion, pepper, garlic, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon. And it’s so good. I find my piri-piri sauce in my local store, but if you want to make it yourself, you will find plenty of recipes on the web.
AVOCADO DEVILLED QUAIL EGGS
Preparation time: 25 minutes⭐cooking time: 15 minutes⭐ servings: 36 half quail eggs ( 3 adults)
- 18 quail eggs
- 1 tbsp mayonnaise
- 1 tsp sour cream
- 1 tsp honey mustard
- 1/2 medium ripe avocado
- juice of 1/2 lime or lemon
- Salt and pepper
- Paprika, for garnishing
- chives, for garnish
- Boil the eggs on medium heat for 10 minutes.
- Remove carefully the shell, wash the egg to remove small pieces of eggshell.
- Cut eggs lengthwise in half. Clean your knife every time you cut, so you don’t get your egg white dirty from the yolk.
- Remove yolks and place them in medium bowl. Add all remaining ingredients except paprika and mix well. I used fork to mash the avocado and egg yolks and then I used whisk to smoother up the mixture. You can use a hand blender to have it perfectly smooth.
- Spoon into small piping bag with a star tip (optional, you can just pipe it without the tip). Cut small corner from bottom of bag and use it to pipe filling into egg white halves. Sprinkle with paprika.
- Add your choice of Toppings (see Tips) just before serving.
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