JUNE 26, 2015

Serves 4

6 quail eggs

1 teaspoon mayonnaise

¼ teaspoon Dijon mustard

Dash Tabasco sauce

Salt, to taste

1 teaspoon snipped fresh chives

3 ounces caviar


  • Boil the quail eggs, drain, rinse under cold water and peel. Pat dry.
  • Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash.
  • Mix the yolks with mayonnaise, mustard, Tabasco sauce and salt.
  • Carefully fill the whites with the yolk mixture. Sprinkle with chives and top with caviar.
  • Arrange on a decorative cocktail tray (looks extra cute served on a bed of salt or sesame seeds).