Best Deviled Quail Eggs With Dartagnan Caviar Recipes

Deviled Quail Eggs image

Provided by Sheila Lukins

Yield Makes 12

Number Of Ingredients 6

6 quail eggs
1 teaspoons mayonnaise
1/4 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives

Steps:

1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.

Deviled Eggs with Caviar image

Provided by Patricia Heaton

Categories appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

8 large eggs
3 tablespoons mayonnaise
1 tablespoon creme fraiche or sour cream, plus more for topping
1 teaspoon Dijon mustard
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
4 tablespoons orange tobiko (flying fish roe) or other caviar (about 1/4 ounce)
Sixteen 1/2-inch-long pieces fresh chive

Steps:

Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.

Deviled Eggs With Crème Fraîche and Caviar image

Provided by Amanda Hesser

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 eggs
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives, plus 2 chives for garnish
Kosher salt
Freshly ground black pepper
Cayenne pepper
2 tablespoons osetra caviar

Steps:

Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.