Recipe: WAYNE GOOD | Images: ASHLEE DECAIRES
I love finger food. It’s such a relaxed way to entertain, especially as everything can be prepared in advance.
These wee morsels of loveliness are so elegant and are a play on the traditional stuffed eggs we remember from our childhood.
12 quail eggs
1½ tbsp good mayonnaise
1 tsp chopped chives
ground pepper
black caviar (salmon caviar is fine)
Place the eggs in a pan of cold water. Gently boil for about 2 to 3 minutes. Remove straight away and cool in cold water.
Carefully peel each egg and cut in half. Remove the yolk and mix the yolk with the mayonnaise, chives and pepper.
With a piping bag and a small nozzle, pipe the yolk back into the white. Garnish with the caviar and serve.
