Today I will present you a very beautiful dish - an appetizer of quail eggs with caviar. Chicken eggs stuffed with caviar, the appetizer is delicious, easy to make and quite famous. But quail eggs stuffed with caviar and herbs have a number of advantages. Small eggs are more convenient to eat. In addition, with a small consumption, you can prepare a lot of tasty snacks. And they look very elegant, filled with bright, multi-colored filling! Look at the top photo, very beautiful.
It’s not a shame to put such an appetizer on any holiday table.
It is great for both children and adults. As a rule, men are the first to taste it when they have their first glass. This is exactly the taste that fits perfectly with forty-degree ones. In addition, this is the case when a ready-made appetizer can be prepared very quickly if guests unexpectedly arrive and there is simply no time to start something global. So whatever one may say, this is an ideal option from all sides!
Preparation
Let's take two dozen quail eggs, hard-boil them and peel them. Cut each one lengthwise, carefully so as not to damage the white, remove the yolk and place it in a small bowl. We fill the egg white halves and place them beautifully on a plate.
Mash the yolks with a fork, add finely chopped herbs, a teaspoon of mayonnaise, a pinch of salt, mix everything and roll into small balls with wet hands. Place the yolk balls on a plate where there are already quail eggs stuffed with caviar. It is best to make some shapes out of them, for example some kind of daisy. In general, this is rich soil for imagination.
The yolks also turn out very tasty. Oddly enough, children try them first and only then squirrels. But adults do exactly the opposite. At the same time, what's the difference? In any case, such a
Of course, this dish is especially tasty from natural black and red caviar, but if you want to make the appetizer cheaper, you can use artificial one.
The recipe remains the same. In this case, it may not be as tasty, but it will look just as impressive and appetizing. Don’t overdo it, you only need a little caviar for this appetizer, a 100-gram jar is enough for 60 – 80 eggs! I hope you enjoy this appetizer. Additionally, you can decorate it using sprigs of greenery. Dill, parsley, cilantro and basil will look great on a plate. Bon appetit!
Ingredients
- Quail eggs – 20 pieces;
- Caviar (black or red) – 40 grams;
- Mayonnaise – 1 teaspoon;
- Greens and salt to taste.
If you are a little bored with the usual recipes for boiled eggs with filling, then I have a pleasant surprise for you. Meet: quail eggs stuffed with red caviar and cucumber. This dish is a very worthy competitor to ordinary stuffed chicken eggs, which are undoubtedly very tasty, but have not been new to us for a long time.
Quail eggs with red caviar look much more impressive and interesting, and are prepared simply and quickly. Well, except that you need to be a little more careful and attentive: after all, we are talking about fairly small ingredients.
Well, don’t be scared right away, it’s not scary at all, it’s not difficult, but it’s actually very interesting and funny: both the process and the end result. You can use this recipe as an idea - after all, it is not necessary to cook eggs stuffed with caviar; there are many other fillings for stuffing eggs. But I’ll make a reservation right away: if we are talking about a holiday recipe, then you won’t find a better one: red caviar looks very presentable and solemn, as befits a dish prepared on the occasion of some important event.
Ingredients:
- 5 quail eggs;
- 70-80 g red caviar;
- mayonnaise;
- fresh cucumber;
- greens for decoration.
How to cook eggs stuffed with red caviar:
Boil quail eggs hard. This process is even faster than with the option with chicken eggs: quail eggs are boiled in boiling water for only 5 minutes, and after this short time both the white and the yolk in them become hard. Cool the eggs and carefully peel them, trying not to damage the surface of the white. Cut the eggs in half.
Place a little mayonnaise, preferably homemade, on top of the flat part of the egg half. In this case, mayonnaise is just a small addition to the main ingredients; it does not play a significant role, so do not overdo it.
The next step is very important. Using a teaspoon, place caviar on halves of quail eggs with mayonnaise. Your task is to do this as carefully as possible so that the caviar does not fall, slide or end up somewhere on the edge.
And again, jewelry work awaits us. To begin with, let's arm ourselves with a slice of fresh cucumber, cut into pieces corresponding to the size of quail eggs, and herbs (dill, parsley, basil, etc.). And very carefully decorate each half of the egg with caviar with cucumber and herbs.
Now our task is to transfer the appetizer to the dish. Actually, that’s all, you can serve it on the table.
Quail eggs are a very valuable dietary product. An important component is that when raising quails, antibiotics are not used against poultry diseases, since the body temperature of a quail is 42°C, and salmonella dies at 40°C.
Therefore, the product is environmentally friendly.
This dish has a very positive effect on the male body. Its effect is similar to taking Viagra. Considering that quail eggs stuffed with red caviar have an amazing taste and a very attractive appearance, then this recipe is guaranteed to be extremely popular at all banquets.
Cooking time - 30 minutes
Yield: 5 servings
To prepare the dish quail eggs stuffed with red caviar, you need the following ingredients:
Quail eggs – 10 pieces
Mayonnaise – 1 tablespoon
Red caviar – 10 teaspoons
Pitted olives – 20 pieces
Dill greens – 10 sprigs
1. Take the olives out of the brine, place them on a paper towel, and let them drain. Cut each olive crosswise into four parts and place on a plate. 
2. While we are preparing the olives, set the eggs to boil in salted water for eight minutes. Then pour cold water over the eggs to make them easier to peel and cool faster. We peel quail eggs. To make the process of peeling eggshells easier, you need to roll the egg in your palms, knead the shell, then it can be easily peeled. 
3. Cut the egg in half lengthwise and carefully remove the yolk. Mash the yolk with a fork and add light mayonnaise. Mix well into a homogeneous mass. Fill the egg halves with mayonnaise-yolk filling. 
4. Place the prepared eggs on the olive mugs. Place half a teaspoon of red caviar on top and decorate with sprigs of dill. 
5. Very quickly and easily we prepared an original, incredibly tender and tasty dish that will decorate any holiday table. Quail eggs stuffed with caviar also look good on buffet tables. Bon Appetit everyone! Deviled eggs are a wonderful holiday appetizer, and caviar adds a touch of sophistication. I decided to prepare this dish for the festive Christmas table, but I used quail eggs rather than chicken eggs as the basis, since in decorative terms they look much more elegant. In addition, the set of ingredients, although small, is very nutritious.
First of all, hard-boil the quail eggs in well-salted water. For them, 8-10 minutes after boiling is enough. Once the eggs are cooked, they need to be cooled in cold water. Naturally, you need to clean them; in order to do this, quickly drain the water in which they cooled, cover the saucepan with a lid and shake the saucepan vigorously so that the shells are thoroughly broken. After this simple procedure, peeling eggs is much easier. It is better to start cleaning from the blunt side in a spiral; the lower part of the shell will almost come off by itself.
Cut the peeled eggs in half and carefully remove the yolks.
Grind the yolks in a separate bowl, and then, adding softened butter to them, mix well until smooth.
Fill each half of a quail egg with the resulting mass. To fill, you can use a pastry syringe or bag, or you can just do it with a table knife or spatula.
The finale of this action will be placing a small amount of red caviar on each stuffed egg half. To improve the taste, you can garnish this appetizer with a small piece of lemon or simply sprinkle it with lemon juice. It is best to use Uzbek lemons with thin, almost orange skin - they are much tastier. If you want to be more exotic, you can decorate the appetizer with pieces of olives.
Serve the appetizer on a large platter, garnishing it with lemon slices and herbs. Bon appetit and happy holidays! :)
step by step recipe with photos
A holiday table without appetizers is boring and monotonous, because they are the ones that whet our appetite! This bright and attractive appetizer in the form of boiled quail eggs with red and black caviar will surely please your family and guests if you serve it on a platter with juicy greens.
It takes literally 15-20 minutes to prepare, so you can easily create it right before serving on the New Year's table, Christmas table, etc. You can replace quail eggs with chicken eggs, only then, when boiling them, increase the cooking time by 10 minutes!
Ingredients
- 2-3 lettuce leaves
- 9-10 quail eggs
- 1 tbsp. l. mayonnaise
- salt to taste
- greens for decoration
- 1 tbsp. l. red caviar
- 1 tbsp. l. black caviar
Preparation
1. Place quail eggs in a saucepan or saucepan, add water and boil for 5 minutes from the moment the liquid boils. Then quickly transfer them into ice water. Thanks to the temperature difference, the eggs will peel off their shells much faster and easier. If you decide to use chicken eggs in the recipe, first rinse them in water with a sponge and only then boil them for 12-15 minutes from the moment the water boils in the container. Cool quickly as well. Cut the peeled and washed quail eggs in half horizontally. Place them on the washed green lettuce leaves with which you decorated the dish.
2. Gently salt the boiled egg halves and put a little mayonnaise of any fat content on them. Instead of mayonnaise, you can use any other cold sauce: garlic, sour cream, etc., the main thing is that it is thick.
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