Devilled Quail Eggs with Anchovies Party Bites
By OcadoLife
Published on 16 October 2024
Party snacks on sticks always go down a treat, and these Devilled Quail Eggs with Anchovies Party Bites are no exception. Created by Missy Flynn and Gabriel Pryce – the duo behind cult London restaurant Rita’s – they’re cute, appealingly retro and packed with flavour. “Quail eggs always feel like a quirky party snack. We’ve teamed them with the very best tender, meaty anchovies – think of this as a deconstructed approach to devilled eggs.Time and servings
12 minsTotal time
10 minsPrep time
3 minsCooking time
Ingredients
- 24 quail eggs
- 2 tsp celery salt
- 2 tsp cayenne pepper
- 2 tsp paprika
- 125g Kewpie Mayonnaise
- 2 tins anchovy fillets, halved lengthways
- 4 (approx.) chillies from jar of guindilla chillies, cut into 1 cm pieces
Method
Step 1
Boil the eggs for 2½ mins in a large pan. Drain, then plunge into a bowl of ice water. Peel and set aside (it’s easiest to peel the quail eggs while they’re under water).Step 2
In a small bowl, combine the celery salt, cayenne and paprika. Stir half of it into the mayo until combined.Step 3
Toss the eggs in the remaining spice mixture.Step 4
Take 12 cocktail sticks and thread each one with an egg, a folded half-anchovy and a piece of chilli; repeat. Use a star-shaped nozzle to pipe a dot of spiced mayo onto each egg, or serve it as a dip on the side.