Recipe courtesy of David Rosengarten
Save Recipe Print
18 min
18 min
6 appetizer portions



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.

Cook's Note

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Herb-Rolled Quail's Eggs

Recipe courtesy of Laura Calder

Quail and Egg on Creamed Spinach

Recipe courtesy of Chuck Hughes|Chuck Hughes

Mushroom Pizza with Quail Egg

Recipe courtesy of Robert Irvine

Smoked Salmon with Quail Egg

Recipe courtesy of David Rosengarten

Quail Eggs Benedict and Caviar

Recipe courtesy of Food Network Kitchen

Hot Pickled Quail Eggs

Hot and Sour Egg Drop Soup with Quail

Recipe courtesy of Susur Lee

Hot and Sour Egg Drop Soup with Quail

Recipe courtesy of Gale Gand

Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories