Deviled Quail Eggs with Bacon Shallot Marmalade


For all you foodie football fans out there, here’s a great way to up the appetizer ante on Superbowl Sunday: Deviled Quail Eggs with Bacon Shallot Marmalade. These little bite-sized morsels will be a BIG hit. If quail eggs are hard to come by, you can always adapt the recipe using local free-range chicken eggs (just be sure sure to add more creme fraishe to compensate).

Deviled Quail Eggs with Bacon Shallot Marmalade
Author: Chef Scott Ostrander, Esquire Grill
Recipe type: Appetizer


  • Deviled Quail Eggs

  • 16 Quail Eggs

  • 1 Tablespoon of Creme Fraishe (Fage brand recommended)

  • Micro greens (for garnish)

  • Bacon Shallot Marmalade

  • 8 oz of slab bacon

  • 1 shallot

  • 3 ounces (weight) of Red Wine Vinegar

  • 3 ounces (weight) of granulated sugar


  1. Using a knife, slice the bacon into strips about ⅛" thick. Lay flat and slice ⅛" strips. Turn perpendicular and cut bacon into little ⅛" cubes. Brunjois (fine dice) the shallot. Place Bacon and shallot in a pan over a low heat. Bacon will begin rendering the fat, cooking the shallots.

  2. Add the vinegar and sugar and stir with a spoon to create a syrup. Once it has reached a syrup consistency, remove from heat and let cool. It will thicken to marmalade consistency once fully cooled. Reserve for garnishing deviled quail eggs.

  3. Bring a pot of water to a simmer. Submerge Quail eggs for 5 minutes in simmering water. Transfer to an ice bath. Once cool, remove from ice bath and gently peel the shells from the eggs.

  4. Cut each egg in half length wise. *Keep a half pan of warm water and a towel near to rinse knife blade for clean cuts.

  5. Gently remove yolks and place in a food processor. Reserve egg white halves in a bowl of cold water. Puree egg yolk with creme fraiche. Season yolk mixture with salt. Puree until smooth, similar to softened butter.

  6. Place filling in a piping bag with a 12 star tip. Remove egg white halves from water onto a dry towel. Pipe egg yolk mixture into the center of the egg. Garnish with Bacon-Shallot Marmalade and micro greens.


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