Today I will present you a very beautiful dish - an appetizer of quail eggs with caviar. Chicken eggs stuffed with caviar, the appetizer is delicious, easy to make and quite famous. But quail eggs stuffed with caviar and herbs have a number of advantages. Small eggs are more convenient to eat. In addition, with a small consumption, you can prepare a lot of tasty snacks. And they look very elegant, filled with bright, multi-colored filling! Look at the top photo, very beautiful.

It’s not a shame to put such an appetizer on any holiday table.

It is great for both children and adults. As a rule, men are the first to taste it when they have their first glass. This is exactly the taste that fits perfectly with forty-degree ones. In addition, this is the case when a ready-made appetizer can be prepared very quickly if guests unexpectedly arrive and there is simply no time to start something global. So whatever one may say, this is an ideal option from all sides!

Preparation

Let's take two dozen quail eggs, hard-boil them and peel them. Cut each one lengthwise, carefully so as not to damage the white, remove the yolk and place it in a small bowl. We fill the egg white halves and place them beautifully on a plate.

Mash the yolks with a fork, add finely chopped herbs, a teaspoon of mayonnaise, a pinch of salt, mix everything and roll into small balls with wet hands. Place the yolk balls on a plate where there are already quail eggs stuffed with caviar. It is best to make some shapes out of them, for example some kind of daisy. In general, this is rich soil for imagination.

The yolks also turn out very tasty. Oddly enough, children try them first and only then squirrels. But adults do exactly the opposite. At the same time, what's the difference? In any case, such a

Of course, this dish is especially tasty from natural black and red caviar, but if you want to make the appetizer cheaper, you can use artificial one.

The recipe remains the same. In this case, it may not be as tasty, but it will look just as impressive and appetizing. Don’t overdo it, you only need a little caviar for this appetizer, a 100-gram jar is enough for 60 – 80 eggs! I hope you enjoy this appetizer. Additionally, you can decorate it using sprigs of greenery. Dill, parsley, cilantro and basil will look great on a plate. Bon appetit!

Ingredients

• Quail eggs – 20 pieces;
• Caviar (black or red) – 40 grams;
• Mayonnaise – 1 teaspoon;
• Greens and salt to taste.

A funny joke about a poor student instead of an epigraph:

At a restaurant, a student orders:
- Give me a glass of water and a crust of bread.
The waiter is surprised:
- And it's all?
- Oh, okay, go for a walk! A jug of water and a loaf of bread!

Quail eggs stuffed with cheese and red caviar

New Year's original recipe

The European feast is strikingly different from the festive feasts of hospitable Russia, prosperous Ukraine, and the hospitable East. In short, it is an inviolable tradition of the entire post-Soviet space to put on the table all the most delicious things in a variety of quality and quantity during the holidays. This is confirmed by numerous proverbs: “what is in the oven, everything is on the table swords” (Russian), “the rich you are, the more you are happy” (Russian), “bread is brother to bread” (Ukrainian), “bread and salt and the thief humble” (Armenian), “Throw a pancake at a friend, and everything will go like clockwork for you” (Russian), “what you spare for a good friend will not be good for you” (Georgian). Hence the custom of putting a lot of different dishes on the festive table: both hot and cold. In a classic European feast, the most you'll find is a couple of appetizers, one or, at most, two salads (usually served before the main course) and some type of hot meat and/or fish dish. Strikingly different from us, right? And here, New Year’s feasts, for example, are famous for their variety of salads, hearty appetizers and numerous other delights.
We bring to your attention one of these festive highlights - quail eggs stuffed with cheese and red caviar.

Ingredients:
Quail eggs – 20 -30 pcs.
Hard milk cheese, mild – 180 -230 g,
Red salmon caviar – 130 g,
Homemade mayonnaise – up to 100 g,
Greens, sweet bell peppers and cherry tomatoes - to decorate the dish.

Boil quail eggs for no more than four to five minutes in boiling water (they cannot be overcooked, as this removes the “special sweetness” of quail eggs). And cool well in running cold water, then they will be easy to clean. We also clean it in halves, carefully separating the yolk from the white. Place the yolks separately in a bowl and grate the cheese there on a fine grater. The cheese must be milky, not salty or spicy, but tender and creamy. Grind the yolks with grated cheese and add mayonnaise until smooth. And with this filling we fill the egg white halves laid out on the dishes. There is no need to salt the whites or the cheese and yolks. The only salt in this dish is the salt in the mayonnaise, and of course, the presence of salt in the red salted caviar, which we carefully distribute on top of the filled eggs. The contrast of the base with the red caviar is the goal of this dish. Therefore, the taste of this dish will be so original and festive that no other dish can overshadow it. This is truly the highlight of your feast. Bon appetit and festive mood!

- a short New Year's joke about tradition instead of an epilogue:

We have a tradition of feeding guests last year's food once a year. On the morning of the first of January.

Happy New Year holidays to everyone.

The main ingredient of any recipe is the desire to please

your loved ones, relatives, friends and tasty food.

Deviled eggs are a wonderful holiday appetizer, and caviar adds a touch of sophistication. I decided to prepare this dish for the festive Christmas table, but I used quail eggs rather than chicken eggs as the basis, since in decorative terms they look much more elegant. In addition, the set of ingredients, although small, is very nutritious.
First of all, hard-boil the quail eggs in well-salted water. For them, 8-10 minutes after boiling is enough. Once the eggs are cooked, they need to be cooled in cold water. Naturally, you need to clean them; in order to do this, quickly drain the water in which they cooled, cover the saucepan with a lid and shake the saucepan vigorously so that the shells are thoroughly broken. After this simple procedure, peeling eggs is much easier. It is better to start cleaning from the blunt side in a spiral; the lower part of the shell will almost come off by itself.

Cut the peeled eggs in half and carefully remove the yolks.

Grind the yolks in a separate bowl, and then, adding softened butter to them, mix well until smooth.

Fill each half of a quail egg with the resulting mass. To fill, you can use a pastry syringe or bag, or you can just do it with a table knife or spatula.

The finale of this action will be placing a small amount of red caviar on each stuffed egg half. To improve the taste, you can garnish this appetizer with a small piece of lemon or simply sprinkle it with lemon juice. It is best to use Uzbek lemons with thin, almost orange skin - they are much tastier. If you want to be more exotic, you can decorate the appetizer with pieces of olives.
Serve the appetizer on a large platter, garnishing it with lemon slices and herbs. Bon appetit and happy holidays! :)