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Devilled Quail Eggs with Anchovies Party Bites

Devilled Quail Eggs with Anchovies Party Bites

By OcadoLifePublished on 16 October 2024Party 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.
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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.