Deviled Quail Egg Canapé

  1. Simmer the quail eggs for 6 ½ minutes. Shock and peel as quickly as possible under cold water.
  2. Cut the eggs in half lengthwise, take out yolks, and reserve the whites.
  3. Push the yolks through a sieve into a mixing bowl. Add just enough mustard and mayonnaise to make the mixture easy to pipe out. Season with the Worcestershire, salt and pepper.
  4. Canapé Assembly: Pipe a small rosette of the deviled yolk mixture onto the pumpernickel bread. Place the egg white on top at a slight angle tilting upward. Pipe enough yolk mixture into the cavity of the egg white just to fill it. Garnish with a small dollop of caviar and very small sprig of dill.
Quail Eggs
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Quail eggs 15 eggs Dijon mustard as needed Basic mayonnaise as needed Worcestershire sauce as needed Fine salt to taste Ground white pepper to taste Pumpernickel bread bases, toasted and lightly buttered 30 pieces Caviar Fresh dill ¼ bunch

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