Chef Kyle's Deviled Quail Eggs
This unique take on a classic deviled egg is a collab with culinary wizard Kyle Crawford. We used Spring Creek quail eggs, hoisin-glazed Black Forest ham, and lumpfish roe to create a rich, salty, and delightful dish. Serve them cold at your next summer BBQ or fancy soirée!
Ingredients
- 15 Spring Creek quail eggs
- 25g Black Forest ham, thinly sliced
- ¼ cup hoisin sauce
- 1½ tbsp mayonnaise
- ½ tbsp mustard
- ¼ cup chives
- Lumpfish roe
- Salt and pepper
- ½ Korean finger chili, thinly sliced (optional)
Instructions
Bring a pot of water to a gentle boil over medium-low heat. Carefully add the quail eggs and boil for 3–4 minutes. Transfer to a bowl of ice water to cool.
While the eggs are cooling, cook the ham and hoisin sauce in a small pan over medium-high heat. Let it caramelize for 3–5 minutes. Remove from heat and set aside.
Peel the eggs and slice in half. Pop the yolks into a small bowl. Mix with mayonnaise, mustard, salt, and pepper.
Spoon or pipe the yolk mixture back into the egg halves.
Top each with a little lumpfish roe, hoisin ham, chili (if using), and chives.
Chill for 15 minutes before serving.
