Martha Stewart's Deviled Quail Eggs and Caviar

May 06, 2016

Martha Stewart's Deviled Quail Eggs and Caviar


  1. 12 quail eggs
  2. 1 tablespoon Homemade Mayonnaise or high-quality store-bought mayonnaise
  3. Coarse salt and freshly ground pepper
  4. 1/4 teaspoon fresh lemon juice
  5. 3 ounces salmon roe 
  6. 3 ounces black caviar
  7. 24 Crostini


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

Servings: 24

Total time: 35 minutes

Tag @TheCaviarCo of you enjoying your recipe for a chance to be featured on our Social Media Pages!


Recipe Credit: Martha Stewart. (2016). Retrieved from

Leave a comment

Comments will be approved before showing up.

Also in Caviar Recipes

<em>Couple In The Kitchen's</em> Truffled Deviled Eggs with Caviar
Couple In The Kitchen's Truffled Deviled Eggs with Caviar

May 25, 2016


Read More

<em>Wolfgang Puck's</em> <br> Smoked Salmon Pizza
Wolfgang Puck's
Smoked Salmon Pizza

May 13, 2016

This special pizza is one of Wolfgang Puck's signature recipes that he serves every year at the Oscars. Try it for your Oscar's Party at home!

Read More

<em>Food & Wine</em>: Mini Blini Napoleons
Food & Wine: Mini Blini Napoleons

May 11, 2016

This recipe is a fun spinoff from the classic round blini that we love. Try something new to add an extra dimension to your caviar experience!

Read More