Quail eggs make this appetizer the perfect one bite size that is always a hit at parties, or around the holiday table. This recipe can also be made with chicken eggs if you can’t find quail eggs near you, but we encourage you to seek them out. The unique and incredible flavors of spaghetti carbonara make this recipe a winner. The richness of fresh egg yolks and mayo, the saltiness of bacon or pancetta and parmesan, the acidity of vinegar, along with a few essential oils, fresh herbs, and lots of freshly cracked black pepper make these a perfectly balanced bite that will have your guests craving more. This recipe will serve 8-10 people. Enjoy!
Deviled Quail Eggs Carbonara
- 1 dozen quail eggs
- 3 strips thick cut bacon or pancetta diced
- 4 Tbl parmesan cheese
- 1 Tbl mayo
- ½ tsp apple cider vinegar
- 1 drop YL Black Pepper essential oil
- 1 drop YL Tarragon essential oil
- 1 drop YL Basil essential oil
- Cracked black pepper
- Italian Parsley
Bring a small pan of water to a boil. Add quail eggs, cook for 4 minutes. Remove to ice bath and cool completely.
Render and crisp bacon in a medium saute pan. Drain and reserve drippings.
Place 3 Tbl parmesan cheese on a silpat, in 350º oven until melted and golden brown. Allow to cool and break into small crisps for garnish.
Peel and slice eggs in half lengthways. Remove yolks and put into a bowl.
Add mayo, vinegar, essential oils, 2 tsp bacon drippings, ¾ cooked bacon, lots of cracked black pepper, and 1 Tbl parmesan cheese to egg yolks. Mix thoroughly. Taste and add salt if necessary. Place mixture in a zip top bag and cut a small piece of 1 corner off.
Pipe mixture into egg halves. Garnish with leftover bacon, cheese crisps, and Italian parsley.