Hard-Boiled Quail Eggs with Tarragon Mayonnaise
15 MIN

Hard-Boiled Quail Eggs with Tarragon Mayonnaise


  • 30 fresh quail eggs

    Tarragon Mayonnaise

  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) tarragon vinegar
  • 1 egg yolk
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons (10 ml) fresh tarragon, chopped
  • Salt and pepper


  1. In a saucepan, place the eggs and cover with cold water. Bring to a boil over medium heat and cook for 5 minutes, beginning your time when the water just begins to boil.
  2. Drain and place the eggs into cold water. Gently roll each egg between your thumb and forefinger to break the shell, then remove from the thickest end towards the thinnest end of the egg. Set the shelled eggs aside in water until ready to serve.

Tarragon Mayonnaise

  1. In a bowl, whisk together the mustard, vinegar and egg yolk. Pour the oil in a thin stream, whisking constantly. Add the tarragon. Season with salt and pepper.
  2. Pour the mayonnaise in a pretty ramekin and place the eggs in egg cups. Serve with toothpicks with which each guest can dip the egg in the mayonnaise.