Recipes Developed by Paula Bowman
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish Winter 2005
food
Quail Egg Purses
Think tinier, tastier deviled eggs. Good things come in small packages.
Ingredients (Makes 24 servings)
| 24 | quail eggs |
| 1/2 | cup finely chopped pimento-stuffed green olives (about 10 large cocktail olives) |
| 1/2 | teaspoon grainy mustard |
| 1/4 | teaspoon finely chopped basil, plus 12 leaves for chiffonade garnish |
| 4 | ounces thinly sliced prosciutto |
Instructions
- Gently place eggs in a large pot and cover with cold water. Over high heat, bring to a rolling boil then turn off heat and rest eggs in water for 6 minutes. 2. Peel eggs under cold running water while still warm. Chill after peeling.
- Mix next three ingredients together in a bowl until well blended.
- Cut prosciutto into 24 strips, 1 inch wide and 4 inches long.
- Make a pocket in quail eggs, cutting lengthwise 2/3 of the way through.
Fill each egg with 1/4 teaspoon of olive mixture. Wrap the bottom half of each egg with the prepared prosciutto. Garnish with a chiffonade of basil.
Nutritional information
Nutrients per purse: 29 calories, 2 g fat, 2 g protein, 151 mg sodium.
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