Deviled Quail Eggs

Ingredients

• Quail Eggs12

• Ahi Tuna, finely diced or seared2 oz
• Mayonnaise or Aioli2 tbsp
• Dijon Mustard½ tsp
• Lemon Juice½ tsp
• Salt & White Pepperto taste

• Fresh Dill frondssmall sprigs

Method

1. Cook the eggs. Bring a small pot of water to a boil. Lower quail eggs in gently and cook for exactly 4 minutes. Transfer immediately to an ice bath. Peel carefully once cool — the shell is fragile.
2. Halve and extract yolks. Slice each egg in half lengthwise. Pop out the yolks into a small bowl.
3. Make the filling. Mash the yolks with mayonnaise, Dijon, and lemon juice until smooth. Fold in the finely diced ahi tuna. Season with salt and white pepper. The filling should be creamy with visible tuna pieces.
4. Fill. Using a small spoon or piping bag, mound the filling back into the egg white halves — generously, slightly above the rim.
5. Garnish. Place a tiny dill frond on top of each egg. Serve on a flat plate immediately.