Description
Tangy deviled quail eggs with a surprising coconut vinegar kick. A sophisticated and simple appetizer perfect for any occasion.
Ingredients
Scale
- 6 quail eggs
- 0.5 tsp coconut vinegar
- 0.25 tsp favorite mustard
- Salt
- Pepper
- Cut chives
Instructions
- Boil eggs in vinegar water for 4 minutes.
- Place boiled eggs in an ice bath for 5 minutes and peel.
- Slice eggs and separate the yolks and whites.
- Mix the yolks, coconut vinegar, mustard, salt, and pepper.
- Add the mixture to a piping bag (or a plastic bag with a cut tip).
- Pipe the mixture onto the egg whites.
- Add a slice of chive to each egg for garnish.
Notes
- For easier peeling, gently tap the boiled eggs all over before placing them in the ice bath.
- If you don’t have a piping bag, a spoon works well for filling the egg whites.
- Store leftover deviled quail eggs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 quail egg
- Calories: 50
- Sugar: 1
- Sodium: 50
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 180