Caviar Deviled Pickled Quail Eggs Recipe

Name: Caviar Deviled Pickled Quail Eggs Recipe
Prep time: 1 d
Cook time: 10 min
Yield: 4 serving
Ingredients: 8 hard boiled quail eggs; 1/2 cup apple cider vinegar; 1/2 cup water; 1/2 cup peeled and grated beet; 4 tsp sugar; 2 tsp salt; 2 tsp pickling spice; Yolks from your 8 hard-boiled quail eggs; 3 tbsp mayonnaise; 1/4-1/2 tsp of mustard; Sprinkle of onion powder; Dollop of caviar

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 d
Cook Time
mins
Servings
4
Calories
129 kcal
Course
Appetizer
Cuisine
American

Caviar Deviled Pickled Quail Eggs Recipe

Dexter Sheppard

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Easy Easter appetizer - pickled quail eggs deviled, then topped with caviar.

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Ingredients

Servings

Pickled eggs:

8 hard boiled quail eggs
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup peeled and grated beet
4 tsp sugar
2 tsp salt
2 tsp pickling spice

Deviled eggs:

Yolks from your 8 hard-boiled quail eggs
3 tbsp mayonnaise
1/4-1/2 tsp of mustard to taste
Sprinkle of onion powder
Dollop of caviar

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Instructions

Pickled Eggs:

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.
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.
Remove the pan from the heat and let sit until cooled to room temperature. About 30 min.
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).
Let eggs sit in pickled mixture for at least 24 hours.