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Traditional deviled eggs become cocktail party fare when done with Quails eggs and topped with Caviar.
24 Quails eggs, hard cooked and peeled
1/4 cup mayonnaise (as needed)
1 Tablespoons Dijon style mustard
1 Tablespoon fresh lemon juice
Salt and white pepper to taste
Caviar for garnish (red and black both look nice)
Slice the eggs in half lengthwise and carefully pop out the yolks, being careful not to damage the whites.
In a small bowl combine the yolks with the mayonnaise, mustard, lemon juice, salt, and pepper, mashing with a fork to thoroughly combine the ingredients.
The mixture should be thick and creamy; adjust the consistency if needed by adding more mayonnaise.
Using a piping bag with a very small star tip fill the egg whites with the yolk mixture. Add a little
caviar to the top of the yolk mixture immediately prior to serving.