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Candied Jalapeño Deviled Quail Eggs

Name: Candied Jalapeño Deviled Quail Eggs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 24 deviled egg halves
Cuisine: American / BBQ
Ingredients: 12 quail eggs; 2 tablespoons Duke's mayonnaise; 1 tablespoon crème fraîche; 1 tablespoon cornichons, finely chopped; 1 tablespoon Meat Mitch Yellow Brick Road Mustard Sauce; 1 tablespoon candied jalapeños, finely chopped; Pinch of kosher salt; Paprika, for finishing

Deviled quail eggs filled with Duke's mayonnaise, crème fraîche, cornichons, Meat Mitch Yellow Brick Road Mustard Sauce, and candied jalapeños.

Time, Servings and Calories are estimated.

Prep 20 min

Cook 5 min

Total 25 min

Serves 24 deviled egg halves

Calories 35

Ingredients

12 quail eggs
2 tablespoons Duke's mayonnaise
1 tablespoon crème fraîche
1 tablespoon cornichons, finely chopped
1 tablespoon Meat Mitch Yellow Brick Road Mustard Sauce
1 tablespoon candied jalapeños, finely chopped
Pinch of kosher salt
Paprika, for finishing

Instructions

Boil the quail eggs: bring a small pot of water to a boil. Carefully lower in the quail eggs and cook about 4 minutes for hard-boiled eggs. Immediately transfer to an ice bath and let cool completely.
Peel the eggs: gently crack and peel each quail egg, taking care to keep the whites intact given their small size.
Make the filling: slice each egg in half lengthwise and remove the yolks. Place the yolks in a small bowl with the Duke's mayonnaise, crème fraîche, chopped cornichons, Yellow Brick Road Mustard Sauce, candied jalapeños, and a pinch of salt. Mash and mix until creamy and well combined.
Fill the eggs: spoon or pipe the filling back into each quail egg white.
Finish: lightly sprinkle the tops with paprika. Serve chilled or at room temperature.
Mitch Tip: these are made for entertaining -- make the filling ahead and keep it chilled, then pipe the eggs right before serving for an easy bite-sized appetizer with a little sweet heat.