Breakfast & Brunchcookingwithjanica5.0
Caviar Deviled Pickled Quail Eggs Recipe
Easy Easter appetizer - pickled quail eggs deviled, then topped with caviar.
👥 4 Servings⏱️ Prep & Cook: 24h 10m⏳ Prep: 24h🔥 Cook: 10 min👤 Janette Staub📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●strainer
📝 Preparation Steps
1
Pickled Eggs:
2
First, boil your quail eggs. I put the eggs in a saucepan and covered them with water by 1 inch, brought the water to a boil, removed the eggs from the heat, let them sit covered for ⏱️ 3 min and then immersed them in an ice water bath for ⏱️ 5-10 min until cold. I ran them under cold water as I peeled them to help the shell come off a little easier.
3
Once you have hard boiled your quail eggs, combine your vinegar, water, beets, sugar, salt, and pickling spice into a saucepan. Bring to boil over medium-high heat, stirring the mixture until the salt and sugar dissolve.
sugar4 tspsalt2 tsppickling spice2 tsp
4
Remove the pan from the heat and let sit until cooled to room temperature. About ⏱️ 30 min.
5
Pour the pickling mixture through a fine-mesh strainer to remove beets and pickling spice. Pour remaining liquid over eggs that have been placed in any airtight container (I used a small mason jar).
pickling spice2 tsp
6
Let eggs sit in pickled mixture for at least ⏱️ 24 hours.
7
Deviled Eggs
8
Once eggs have been pickled, cut in half and remove yolk.
9
Mix yolk with mayonnaise, mustard, and onion powder.
mayonnaise3 tbsp
10
Pipe the yolk mixture back into your halved eggs.
11
Top with a dollop of caviar and share with friends!
Dollop of caviar
Nutrition Facts
calories
129 kcal
serving Size
1 serving
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