If I had to choose between deviled and pickled eggs, I’m choosing pickled every time.
Every Easter there would be a crazy amount of pickled eggs around the Staub household, due to the insane amount of hard-boiled eggs we decorated and went hunting for. Mind you at the time, the idea of eating a beet made me gag, but the juice, man it made those eggs taste so sweet. Slather a little mayo on those suckers and we were good to go!
Never in my wildest dreams did I think to combine the two procedures of deviling and pickling an egg, let alone do it with quail eggs, but here we are ladies and gentlemen.
Jess and I went to our local farmers market and they had so many egg options. Not only were there regular chicken eggs, but also duck and quail eggs. The quail eggs were so cute, I couldn’t not buy some and try to make something with them.
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Caviar Deviled Pickled Quail Eggs Recipe
Easy Easter appetizer – pickled quail eggs deviled, then topped with caviar.
- Prep Time: 24 hours
- Cook Time: 10 minutes
- Total Time: 24 hours 10 minutes
- Yield: 4 1x
- Category: Appetizer
- Cuisine: American
- 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 (to taste)
- Sprinkle of onion powder
- Dollop of caviar
- 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.
- Once eggs have been pickled, cut in half and remove yolk.
- Mix yolk with mayonnaise, mustard, and onion powder.
- Pipe the yolk mixture back into your halved eggs.
- Top with a dollop of caviar and share with friends!
- Calories: 129
A friend gifted me some quail eggs so I decided to try this recipe out. Peeling them was a little tedious (they’re sooo small!) but the end result was delicious.
I served these at Christmas dinner party. Devine! Some people wrinkled their nose at the quail eggs until they tried them….not a single one was left. They are the cutest little things.