- 18 Quail eggs
- 3 tbsp. Fresh Harvest Dill Aioli (recipe below)
- 6 ounces crab meat
- Half loaf seeded bread, such as Rye
- Pepper to taste
- Smoked salt and/or Paprika for finishing
Bring a pot of water to boil and gently place the eggs in the pot. Boil for 4 minutes and immediately transfer to an ice water bath. Peel or refrigerate eggs. Quail eggs have a thick membrane under the shell, so peel them carefully. Crack shells on the counter and roll in your hands. Gently peel. Once peeled, cut in half lengthwise and put the yokes in a bowl. Using a fork, mash yolks with Dill Aioli and pepper. Add crab and mix well. Put the mixture in the refrigerator to chill. Using a cookie or biscuit cutter, cut small rounds from the bread. Toast them. When cool begin to assemble. Using a spoon put a large dab of the yoke and crab mixture into the egg whites. Place a small amount of yoke mixture on each toasted round to secure the deviled eggs to them. Garnish lightly with smoked sea salt and/or paprika.
Dill Aioli – Stick Blender Method
~ 1 cup Fresh Harvest Dill olive oil
~ 1 teaspoon Dijon mustard
~ 1/8 teaspoon Kosher salt
~ 1 egg (must be room temp)
~ Juice from ½ lemon
In a deep bowl, or even better in the mixing cup that came with your immersion stick blender, combine room temp egg, lemon juice, salt, and Dijon. Place the immersion blender in the bowl/cup and process in short pulses until smooth. Next, with the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Lift the immersion blender at an angle while mixing. Blend until smooth, creamy and thick. Cover and refrigerate. This will last at least 7-10 days. Use as mayonnaise.