I've been playing around with tons of recipes for my "last supper" which is what I'm calling our final exam at Le Cordon Bleu. Each member of my class will invite two guests for this meal which will include 7 courses reflecting the best seasonal ingredients that the Pacific Northwest has to offer. One of the items in the running for our first course (amuse bouche) is a wasabi deviled quail egg topped with wasabi infused flying fish caviar and lemon peel. You can use this recipe with regular chicken eggs too - they just won't look as darling as these little bite-size quail eggs do.
Wasabi Deviled Quail Eggs
yield: 2 dozen
12 quail eggs
1/4 cup mayonnaise
1/4 lemon, juiced
1/8 t wasabi
Salt, to taste
White pepper, to taste
lemon zest, garnish
wasabi tobiko, garnish
1. Bring a pot of water to boil. Add quail eggs (preferably brought to room temp first to ensure even cooking). Cook for 4-5 minutes. Remove with slotted spoon and place in ice bath until cool.
2. de-shell (under running water help if shells are fussy) and cut in half lengthwise. Carefully scoop out hard yolks and place in bowl.
3. Add mayo, lemon juice, wasabi, salt, and pepper. Mix well. Taste it. Add more wasabi if you are into the heat. Add more salt and pepper if it needs more. (Remember: recipes are only a guide...but you already know that, don't you? hopefully? if not...you do now?)
4. using a pastry bag (or plastic zip-loc bag - I assume most normal people don't have pastry bags laying around) pipe the filling into each egg white half.
5. top with tobiko and lemon zest.