Deviled Quail Eggs with Black Caviar

Deviled Quail Eggs with Black Caviar
Photo by Maria Robledo


  • ½ tsp. Dijon mustard
  • Kosher salt
  • 12 quail eggs
  • 1 Tbs. American black caviar, such as paddlefish or hackleback
  • 2 large chicken eggs
  • 1/8 tsp. finely grated lemon zest
  • 2 Tbs. mayonnaise

Bring a medium heavy-bottomed saucepan of generously salted water to a boil. Fill a large bowl halfway with ice water. Carefully add the chicken eggs to the boiling water and cook until hard-cooked, about 11 minutes. Use a slotted spoon to transfer them to the ice bath to cool. Carefully add the...

View full recipe at Fine Cooking


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