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Devilish Quail Eggs

A lovely canapé idea especially when coupled with caviar; also impressive at your next brunch.

Yield 12

Mis en Place

12 Quail Eggs

4 Tsp Mayonnaise

½ Tsp Dijon Mustard

1 Tsp Fresh Lemon Juice



Smoked Paprika

Fleur de Sel




Dill Sprigs



Step 1

Place eggs in a small saucepan and cover with water. Bring to a boil.

Remove from heat, cover and let stand for 2 minutes.

Step 2

Transfer eggs to an ice bath and let cool.

Step 3

Peel eggs and trim pointy ends of the egg flat, so they stand upright.

Trim 1/4 of each egg from the rounded end and gently scoop yolks into a bowl.

Step 4

Mash yolks and combine with mayonnaise, Dijon mustard, and lemon juice until smooth.

Season with salt, pepper and smoked paprika.

Step 5

Fit a piping bag with a open start piping tip (open-star) and fill with egg mixture.

Pipe into each egg white shell.

Sprinkle with fleur de sel and your favourite accompaniment, I love a little spoon of caviar and chopped chives.


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