Why shouldn’t you tell an Easter egg a joke? Because it might crack up. And this ends my attempts and bad holiday jokes. On to the food.
In the South we do a few things differently around the holidays and this certainly includes Easter. Along with chocolates, money, and toys, the Easter bunny often leaves a few cascarones in your basket. Shaped or actually made from egg shells, filled with paper confetti or glitter, and sealed with a little piece of colored tissue paper, cascarones are meant to broken and preferably over a loved one’s head. New England seems to lack this festive accessory, but still has plenty to offer for this spring holiday (Passover and Easter powers combine to make some pretty delicious dinners. I’m talking about charoset of biblical and gastronomical proportions). So instead, I made my own little cascarones; not for breaking, but for snacking.
Unfortunately, these little quail eggs aren’t filled with confetti, but they are adorably small and artfully dyed. Why quail eggs, why not. If you’ve got ‘em, boil ‘em. Roll on a hard surface to crack the shells and enjoy. But, if you want your eggs a little fancier, boil them a little longer (say 4-5 minutes) or steam them in a basket over a pot of hot water (again for 4-5 minutes), split them open and devil them. I’ve come up with a few cascaron-inspired deviled quail egg recipes to make your Easter snacking muy especial. Think about it, eggs and tex-mex are pretty much a match made in heaven.
Start with a dozen hard-boiled quail eggs, split each in half, and scoop out the yellow yolks into a large bowl. Add a tablespoon or two of each of the following ingredients (ex: for the “breakfast taco” deviled eggs, add 1 or 2 tablespoon cooked bacon, crumbled plus 1 or 2 tablespoons salsa to the yolks and mash together with a fork or whisk. Pour the yolk mixture back into a zip-top bag or piping bag and pipe dollops back into the egg white halves). Serve with tortilla chips and shots of tequila (just kidding, its Easter guys!).
breakfast taco: quail egg yolks plus crispy bacon plus homemade salsa
migas: quail egg yolks plus finely diced tomatoes, bell peppers, and onions plus crumbled cotija cheese.
salsa verde: quail egg yolks plus a puree of tomatillo, cilantro, and jalapeno.
These little deviled quail eggs are essentially Easter-time tapas, but if you’re not into deviled eggs (to be honest I’m not), you can always dye a dozen or two hard-boiled quail eggs and use them for hiding or as decor. Admit it, they are ten times cuter than the Easter bunny and all the Peeps in the world combined. Quails are so Easter 2013. Happy Easter! Felices Pascuas! And Merry Matzoh eating (next up chocolate matzoh brittle)!