Deviled Quail Eggs

Yield: 24 pieces

Ingredients
12 quail eggs
2 tablespoons crème fraîche
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon capers, drained and finely chopped
1 teaspoon caper brine
Kosher salt, to taste
White pepper or black pepper, to taste
Chives or parsley, finely chopped, optional

Method
Place quail eggs in a small saucepan and cover with cold water.
Bring to a boil, then reduce heat and simmer for 3 minutes.
Transfer eggs to an ice bath and cool completely.
Peel carefully, then slice each egg in half lengthwise.
Remove yolks and place them in a small bowl.
Mash yolks with crème fraîche, Dijon, lemon juice, lemon zest, chopped capers, and caper brine.
Season with salt and pepper.
Spoon or pipe filling back into the egg whites.
Garnish with chive, parsley, or a tiny caper.

Storage
Refrigerate until serving. Best served the same day.