Lemon And Dill Deviled Quail Eggs Recipes

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LEMON-AND-DILL DEVILED QUAIL EGGS



Lemon-and-Dill Deviled Quail Eggs image

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

15 quail eggs
4 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
Dill sprigs, for serving (optional)

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.

DILL AND LEMON DEVILED EGGS



Dill and Lemon Deviled Eggs image

Time 30m

Yield 4

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon dijon mustard
2 tablespoons dill (chopped)
1 teaspoon lemon zest
2 tablespoons lemon juice
salt and pepper to taste

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 ans 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.

SHRIMP AND DILL DEVILED EGGS



Shrimp and Dill Deviled Eggs image

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 50m

Yield 12

Number Of Ingredients 10

6 eggs
¼ cup mayonnaise
1 (4.5 ounce) can shrimp, rinsed and drained
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed
1 tablespoon lime juice
2 teaspoons prepared Dijon-style mustard
¼ teaspoon hot pepper sauce
1 pinch ground black pepper
fresh dill weed

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  • In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  • Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.9 g, Cholesterol 113.2 mg, Fat 6.3 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 102.9 mg, Sugar 0.3 g

DEVILED QUAIL EGGS WITH CAVIAR



Deviled Quail Eggs with Caviar image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 35m

Yield Makes 24

Number Of Ingredients 7

12 quail eggs
1 tablespoon Homemade Mayonnaise or high-quality store-bought mayonnaise
Coarse salt and freshly ground pepper
1/4 teaspoon fresh lemon juice
3 ounces salmon roe ( russanddaughters.com)
3 ounces black caviar ( russanddaughters.com)
24 Crostini

Steps:

  • Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
  • Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
  • Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

DILL AND LEMON DEVILED EGGS



Dill and Lemon Deviled Eggs image

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

6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons dill (chopped)
1 teaspoon lemon zest
2 tablespoons lemon juice
salt and pepper

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

DEVILED QUAIL EGGS



Deviled Quail Eggs image

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

6 quail eggs
1 teaspoons mayonnaise
1/4 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives

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.

DEVILED EGGS WITH LEMON



Deviled Eggs With Lemon image

This is an original recipe based upon tradition, with a twist. I was inspired by a recipe I found on Recipe Zaar that included fresh basil.

Provided by Andrea384

Categories     < 60 Mins

Time 45m

Yield 18 Egg halves, 6-9 serving(s)

Number Of Ingredients 7

1 dozen egg, large
1 1/2 tablespoons Italian parsley
1/8 teaspoon pepper
1/4 teaspoon salt
2 teaspoons olive oil
1/4 cup mayonnaise
2 teaspoons lemon zest

Steps:

  • Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.
  • Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.
  • Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.
  • With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.
  • Garnish with finely chopped scallions or parsley.

DEVILED EGGS WITH DILL



Deviled Eggs with Dill image

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

6 hard-boiled large eggs
2 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons cider vinegar
3/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
12 fresh dill sprigs

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

DILLY DEVILED EGGS



Dilly Deviled Eggs image

Everyone loves the classic deviled egg but this recipe add something extra special which your family will love! The dill enhances the wonderful taste of these eggs.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

1 small cucumber, shredded
1 teaspoon salt
6 hard-boiled large eggs
1/4 cup sour cream
1/4 teaspoon dill weed
Fresh dill and/or parsley, optional

Steps:

  • Combine cucumber and salt; let stand for 15 minutes. Drain well and squeeze out excess liquid; set aside. Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks; stir in sour cream and dill weed. Add cucumber. Evenly fill the egg whites. Garnish with dill and/or parsley if desired. Chill until serving.

Nutrition Facts :

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