I first made these delicious little devilled eggs as finger food at one of our parties at least 12 years ago. We always have quail eggs on hand because we loved having them in our laska soups, and coming up with other ways to use the eggs was not difficult.
Devilled Quail Eggs are a tasty starter at a dinner party and great picnic or finger food. And because they are served cold, they can be made ahead of time.
Tin of quail eggs
1/2 teaspoon cumin
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon dijon mustard
1/2- 1 teaspoon cayenne pepper
Cut the quail eggs in half and remove the yolks, placing them in a bowl. Mash the yolks with the cumin, mayonnaise, dijon mustard, lime juice, cayenne pepper, and mix well.
Taste and season with salt and pepper as needed.
When very smooth, put the egg mixture into a piping bag or similar and pipe the yolk mixture back into egg white halves.
Garnish with the egg halves with finely caviar or finely chopped coriander, tomato, cucumber and cracked black pepper.
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