Deviled Quail Eggs with Caviar {recipe}

Deviled Quail Eggs with Caviar
If we could get by in life by eating nothing but appetizers, finger foods, and hors d’oeuvres…

Well, we actually almost do that already.

And we’re adding little tiny deviled quail eggs to our eclectic mix of things we graze on all day like chips and dip, crackers with various spreads, cheese and charcuteries (and admittedly, the occasional sardine straight out of the can).

Regular deviled eggs made with chickens’ eggs are fine, but now that we’ve tried quail eggs, we might never go back to what now seems so large of an hors d’oeuvre that it’s almost a main dish. Everything about the tiny size of quail eggs is better. Beyond the fact that anything that small is cute no matter what, they’re much easier to pop whole like a single kernel of popcorn. There’s no chance of dropping filling onto the floor when you only take half a bite of a giant, awkward, unwieldy chicken-sized deviled egg. When adding rich ingredients like creme fraiche and caviar, the smaller size also feels less over-indulgent (at least, until you eat the same weight in quail eggs as you would normal eggs).
Deviled Quail Eggs with Caviar
There is nothing different about dealing with quail eggs than chicken eggs except that they cook much faster (obviously). We also found that some of the shells were slightly more difficult to peel/remove once the eggs were hard-boiled.

Because we’re topping each quail egg with caviar, this version of deviled eggs switches out the usual mayonnaise for creme fraiche, which is a traditional accompaniment with caviar.
Quail Eggs, fresh

Deviled Quail Eggs with Caviar

1 dozen quail eggs makes 24 deviled quail egg halves


1 dozen quail eggs
3 tablespoons of creme fraiche (or more depending on desired consistency)
1 teaspoon Dijon mustard
salt and pepper to taste


Place quail eggs in a medium saucepan, and cover with several inches of cold water. Bring to a boil, remove from heat, cover, and let sit for 4 minutes.

Drain eggs, rinse with cold water, and allow to cool. You can make the eggs in advance and keep them for a few hours covered, in the refrigerator.

Cut each egg in half and very gently remove yolks (the whites are smaller and thus, more delicate than hard boiled regular-size chicken eggs). Place yolk in a medium bowl with creme fraiche and mustard. Mash together until smooth. Taste and season with salt and pepper.

Pipe yolk mixture into egg halves. (If you have a pastry bag, obviously use that. I used a plastic sandwich bag with the corner snipped off.) Garnish top of each egg with caviar and chives.

by Sarah J. Gim on February 24, 2012 · 3 comments

{ 3 comments… read them below or add one }

Aida February 25, 2012 at 6:07 pm

You said: “grossly obese chicken eggs…” – I agree anything smaller is probably “cuter” in several aspects, including foods, but I wouldn’t want to go as far as comparing quail eggs with chicken eggs in this manner, especially if you are a true food lover, writer, author, etc. (or whatever you want to call yourself). I respect your site, wholeheartedly, but please, take back that poorly descriptive statement of yours.

Thank you.


CV February 25, 2012 at 6:59 pm

I’m a frequent visitor as well–

I was also confused about the “grossly obese chicken eggs…” lingo.

Sarah J. Gim February 25, 2012 at 8:20 pm

though, it’s my personal style of writing, i *have* changed the phrase because i would feel bad for ever hurting a chicken egg’s feelings or giving it some sort of complex ;D


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