Deviled Quail Eggs with Black Caviar
Flavour explosion in your mouth
- Kosher salt
- 2 large chicken eggs
- 12 quail eggs
- 2 Tbs. mayonnaise
- 1/2 tsp. Dijon mustard
- 1/8 tsp. finely grated lemon zest
- 1 Tbs. American black caviar, such as paddlefish or hackleback
- Bring a medium heavy-bottomed saucepan of generously salted water to a boil. Fill a large bowl halfway with ice water.
- Carefully add the chicken eggs to the boiling water and cook until hard-cooked, about 11 minutes. Use a slotted spoon to transfer them to the ice bath to cool. Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill.
- Once cooled, carefully peel the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use). Add the mayonnaise, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with caviar.