Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
18 min
Prep:
18 min
Yield:
6 appetizer portions

Ingredients

Directions

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Deviled Eggs

Recipe courtesy of Ree Drummond

Egg Rolls

Recipe courtesy of Food Network

Deviled Eggs

Recipe courtesy of Sandra Lee

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Eggs Benedict

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories