Deviled Quail Eggs and ROE

By Cacey Madden

Deviled Quail Eggs and ROE by Chef Leo Goodloe


  •  Kosher salt  
  •  2 large chicken eggs  
  •  12 quail eggs  
  •  1 tablespoon mayonnaise  
  •  1 tablespoon crème fraiche  
  •  1/2 teaspoon Dijon mustard  
  •  1/8 teaspoon lemon juice  
  •  1 tablespoon sweet relish  
  •  3 tablespoon finely chopped chives  


 1. Place chicken eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.  

2. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside.  

3. Prepare an ice water bath. 

4. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil.  Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill.  

5. Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade,  reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use).  

6. Add the mayonnaise, crème fraîche, mustard, and lemon juice, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with caviar. 

7. Transfer the deviled yolk mixture to a pastry bag fitted with a small tip and pipe the filling into the quail egg white halves. Transfer to your serving platter then top each with a small amount of caviar and chives.