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!