Quail Eggs with Caviar

This deviled quail egg recipe is topped with ossetra caviar and makes a perfect hors d'oeuvre. Try them at your next party.
Quail Eggs with Caviar Recipe | D'Artagnan

Ingredients

  • Kosher salt
  • 2 large chicken eggs
  • 12 quail eggs
  • 1 tablespoon mayonnaise
  • 1 tablespoon crème fraiche
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon finely grated lemon zest
  • 2 tablespoon ossetra caviar

Preparation

  1. Prepare an ice-water bath. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil. Carefully add the quail eggs to the boiling water and cook for 1 ½ minutes. Remove to the ice bath to chill.
  2. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside.
  3. Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs.
  4. Add the mayonnaise, crème fraîche, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with caviar.
  5. Transfer the deviled yolk mixture to a pastry bag fitted with a small tip and pipe the filling into the quail egg white halves. Transfer to your serving platter then top each with a small amount of caviar. Serve immediately.