I first made these delicious little devilled eggs as finger food at one of our parties at least 12 years ago. We always have quail eggs on hand because we love having them in our laska soups, and coming up with other ways to use them is not difficult (Scotched Quail Eggs, are super delicious, and quail eggs with five spice).
Devilled Quail Eggs are a tasty starter at a dinner party and great picnic or finger food. And because they are served cold, they can be made ahead of time.
Method
Cut the quail eggs in half, remove the yolks, and place them in a bowl. Mash the yolks with the cumin, mayonnaise, dijon mustard, lime juice, and cayenne pepper, and mix well.
Taste and season with salt and pepper as needed.
When the yolk mixture is very smooth, put the mixture into a piping bag or similar and pipe the yolk mixture back into egg white halves.
Garnish the egg halves with caviar or finely chopped coriander, tomato, cucumber and cracked black pepper.
More Eggs Recipes?
Quail Eggs with Five Spice / Chinese Tea Eggs / Camp Oven Eggs in Purgatory /Scotch Quail Eggs / Feta, Spinach & Bacon Quiche
Like this recipe? Please share or pin using the image below… thank you!
Leave a Reply
Your email is safe with us.