Quail Eggs with Asparagus and Walnut Mayonnaise

Total Time:
18 min
18 min

6 appetizer portions

  • 9 quail eggs at room temperature*
  • 6 slices Serrano ham**
  • 2 black olives
  • 18 thin asparagus tips, blanched until just tender
  • 1/2 teaspoon Dijon mustard
  • 1/2 tablespoon sherry vinegar
  • 1 whole small egg***
  • 1/3 cup sunflower oil
  • 3 tablespoons walnut oil
  • Salt and pepper
  • Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately.

  • Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.

  • Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.

  • *If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute. Hard-boil them, and proceed as with quail eggs.

  • **Serrano ham is available in Latin markets, prosciutto is a good substitute.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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