Devilled Quail Egg
Devilled eggs are a traditional American buffet dish, usually made using hen eggs. Using quail eggs instead puts a neat twist on an old classic and transforms it into a wonderful canapé. For extra flavour and vivid colour, we are using quail eggs which have been pickled in beetroot juice.
Ingredients
- 12 hard boiled quail eggs, cut in half horizontally, yolks removed
- Caviar
- 2 tablespoons of creme fraiche
- 60g white crab meat
- 1/2 teaspoon Dijon mustard
- 1 teaspoon chopped chives
- Salt and pepper to taste
Method
Combine all the ingredients except the egg whites and caviar
Place a small amount inside each egg white, topped with the caviar and chives
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