Three Ways to Serve Pickled Quail Eggs
- Prep time: 5 minutes
- Serves: As many as you like!
Skip the boiling and enjoy our pre-boiled, peeled & pickled quail eggs in a ready-to-eat format.
Boiled to perfection, peeled and pickled at our family-owned farm, they’re ideal on their own as hors d’oeuvres.
If you want to add some flavour and excitement, here are three ways to prepare them that are guaranteed to delight.
Ingredients
- 12 boiled, peeled & pickled quail eggs, cut in half
- Olive oil
- Minced garlic
- Fresh dill
- Lime juice
- Salt, to taste
- Mayonnaise
- Mustard
- Lemon juice
- Capers
- Salt and pepper, to taste
- Cucumber, thinly sliced
- Red onion, thinly sliced
- Olive oil
- Lime juice
- Salt and pepper, to taste
- Cilantro, if desired
Start with...
1. The Zesty
2. The French
3. The Piquant
Instructions
1. The Zesty
Combine olive oil, minced garlic, fresh dill and lime juice in a small mason jar.
Put a lid on the jar and shake it up!
Arrange the eggs on a plate and drizzle the dressing overtop. Serve and enjoy!
2. The French
Whisk mayonnaise, mustard and lemon juice together in a small bowl until combined.
Spread the dressing over each egg.
Top with capers, arrange on a plate and serve.
3. The Piquant
Slice the cucumber and red onion, arranging as the bottom layer on a small serving platter.
Put the eggs on top of the cucumber and onion.
Combine olive oil and lime juice in a small mason jar.
Put a lid on the jar and shake it up!
Drizzle the dressing overtop of the eggs and serve!
