When I went to the farmer's market a few days ago, I bought 2 dozen quail eggs for $3. At the time I only bought them because it brought up so many good memories of hunting quail with my daddy...until I remembered we got shot (buckshot) by some drunk hunters. That was the last time I ever went hunting with him.
DEVILED QUAIL EGGS
6 quail eggs
1 t mayonnaise
1/4 t Dijon mustard
1 t fresh snipped chives
coarse sea salt
Rinse the eggs under warm water.
Place in a saucepan and cover with cold salted water.
Bring to a boil and cook for 4 minutes.
Drain, rinse under cold water and peel.
Cut the eggs in half, lengthwise. Scoop out yolks with a paring knife or small spoon into a bowl. Mash and mix with mayonnaise, mustard and Tabasco. Carefully fill the whites with the yolk mixture.
Sprinkle with chives and coarse sea salt.
Arrange and serve.
Yes, this is a double recipe all on a saucer!