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Devilled Quail Eggs with Anchovies Party Bites

By OcadoLife
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

7 total
  • 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

4 steps

  1. 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).

  2. Step 2

    In a small bowl, combine the celery salt, cayenne and paprika. Stir half of it into the mayo until combined.

  3. Step 3

    Toss the eggs in the remaining spice mixture.

  4. 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.