Devilled eggs are a traditional American buffet dish, usually made using hen eggs. Using quail eggs instead puts a neat twist on an old classic and transforms it into a wonderful canapé. For extra flavour and vivid colour, we are using quail eggs which have been pickled in beetroot juice.

Ingredients

  • 12 hard boiled quail eggs, cut in half horizontally, yolks removed
  • Caviar
  • 2 tablespoons of creme fraiche
  • 60g white crab meat 
  • 1/2 teaspoon Dijon mustard 
  • 1 teaspoon chopped chives 
  • Salt and pepper to taste 

Method

Combine all the ingredients except the egg whites and caviar
Place a small amount inside each egg white, topped with the caviar and chives