deviled-quail-eggs-with-caviar

Deviled Quail Eggs with Caviar

Step 1

Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
Step 2

Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
Step 3

Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.