LEMON-AND-DILL DEVILED QUAIL EGGS
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 55m
Yield Makes 15
Number Of Ingredients 6
Steps:
- Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
- Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
- Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
DEVILED QUAIL EGGS
Provided by Sheila Lukins
Categories Egg Cocktail Party Picnic Low Fat Vegetarian Quick & Easy Low Cal Oscars Kentucky Derby Mayonnaise Fall Spring Poker/Game Night Shower Boil Parade
Yield Makes 12
Number Of Ingredients 6
Steps:
- 1. 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. Pat dry.
- 2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.
LEMON DEVILED EGGS
Add some citrus to the menu with our Lemon Deviled Eggs recipe. Perfect for making use of leftover Easter eggs or to mark a special occasion any time of year, Lemon Deviled Eggs are sure to be a hit. Plus, this crowd-pleasing, Healthy Living recipe is ready in just 45 minutes.
Provided by My Food and Family
Categories Spring 2019
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
- Cover pan with lid. Remove from heat. Let stand 15 min.
- Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
- Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.
Nutrition Facts : Calories 170, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 150 mg, Carbohydrate 0.8512 g, Fiber 0 g, Sugar 0.7171 g, Protein 6 g
DEVILED EGGS WITH DILL
Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. -Mary Prior, Rush City, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
DILL AND LEMON DEVILED EGGS
Make and share this Dill and Lemon Deviled Eggs recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs in a sauce pan, cover with water and bring to a boil.
- Turn off the heat, cover and let sit for seven minutes.
- Transfer the eggs to a large bowl filled with cold water and let cool.
- Peel the eggs.
- Cut the eggs in half top to bottom and scoop out the yolks.
- Mix the egg yolks, mayonnaise, mustard, dill and lemon.
- Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.
Nutrition Facts : Calories 170.6, Fat 12.4, SaturatedFat 3, Cholesterol 321.1, Sodium 223.7, Carbohydrate 4.9, Fiber 0.1, Sugar 1.8, Protein 9.7
More about "lemon and dill deviled quail eggs recipes"
DEVILED EGGS WITH FRESH DILL AND LEMON | FOR THE LOVE …
From fortheloveofcooking.net
Reviews 5Servings 12Cuisine AmericanCategory Appetizer
- Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
- Gently pour out most of the hot cooking water then fill the saucepan with ice-cold water until the eggs are cool to the touch–about 1-2 minutes.
- Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under running water.
ADORABLE DEVILED QUAIL EGGS – SHE KEEPS A LOVELY HOME
From shekeepsalovelyhome.com
4.2/5 (6)Total Time 37 minsCategory AppetizerCalories 21 per serving
- Place 2 large chicken eggs in one pot, and 12 quail eggs in another. Fill each pot with cold water till just covering eggs. Turn each pot to heat on medium.
- For the quail eggs, allow the pot to come to a simmer (about 6 minutes). As soon as the water has come to a simmer, remove them from heat and let them sit in the hot water for 14 minutes. Remove them from the hot water and place them in a bowl of cold water for 5 minutes.
- For the chicken eggs, allow them to simmer for 20 minutes, then remove from heat. Place eggs in cold water and let them cool for 10 minutes.
- To easily peel the quail eggs, tap them around the center with a paring knife and place them under cool running water. This will help to separate the membrane from between the egg and the shell. Simply peel the shell away. Crack open your 2 chicken eggs and remove the yolks. Discard the whites.
DEVILED QUAIL EGGS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
THE BEST DEVILED EGGS RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
DILL AND LEMON DEVILED EGGS - CLOSET COOKING
From closetcooking.com
DEVILED QUAIL EGGS - THE PETITE COOK™
From thepetitecook.com
DEVILED QUAIL EGGS | LIVING LOU
From livinglou.com
4.7/5 (15)Total Time 42 minsCategory AppetizerCalories 11 per serving
DEVILED MANCHESTER QUAIL EGGS RECIPE | EDIBLE COLUMBIA
From ediblecolumbia.ediblecommunities.com
DILL DEVILED EGGS RECIPE | MCCORMICK
From mccormick.com
20 EASY QUAIL EGG RECIPES FOR ANY OCCASION
From gloriousrecipes.com
DILL & CAVIAR DEVILLED EGGS RECIPE | GET CRACKING
From eggs.ca
DEVILED EGG RECIPES - MARTHA STEWART
From marthastewart.com
LEMON-AND-DILL DEVILED QUAIL EGGS | PUNCHFORK
From punchfork.com
22 BEST QUAIL EGG RECIPES - 730 SAGE STREET
From 730sagestreet.com
LEMON-AND-DILL DEVILED QUAIL EGGS - MEALPLANNERPRO.COM
From mealplannerpro.com
QUAIL EGGS RECIPE - RECIPES.NET
From recipes.net
DILL DEVILED EGGS - FOOD MEANDERINGS
From foodmeanderings.com
You'll also love