- 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!