Pickled quail eggs {horseradish mayo + furikake}
These cute pickled quail eggs are as delicious as they are stunning to look at - served with horseradish mayo, and furikake, they make a spectacular appetizer.
Ingredients
For the pickled quail eggs:
- 2 dozen of quail eggs
- beet pickling marinade (recipe follows)
- 3-4 Tbs Katsuo Fumi Furikake seasoning * (to be paired with the horseradish mayo)
- 3-4 Tbs dukkah ** (to be paired with the garlic dipping sauce)
For the pickling marinade:
- 1 cup water
- 1/2 cup vinegar
- 1-2 beets, peeled and sliced
- 1 shallot, roughly chopped
- 1 tsp sugar
- 1/2 tsp black peppercorns, lightly crushed
- 1/4 tsp fennel seeds, lightly crushed
- 1/4 tsp mustard seeds
- 1 tsp sea salt
For the horseradish mayo:
- 1/4 cup mayonnaise (with no sugar added)
- 2 tsp prepared horseradish
- 1/2 Tbs soy sauce
For the garlic dipping sauce:
- 1/4 cup mayonnaise
- 1 garlic clove
Instructions
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Boil the quail eggs for 3-4 minutes, then immediately place in cold water. Peel and reserve.
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Make the marinade by combining all ingredients in a small pot, bring to a boil, lower heat, and simmer for 10 minutes. Let cool.
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Place peeled eggs in a glass jar, and pour over the marinade. Let sit in the marinade overnight, or as little as 10-15 minutes. †
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Before ready to serve, mix 1/4 cup mayo with horseradish and soy sauce
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In another bowl, mix 1/4 cup mayo and crushed garlic
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Place furikake seasoning, and dukkah in separate bowls
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Serve eggs with the horeseradish sauce and furikake on the side, for Asian flavor, or with garlic mayo and dukkah for Mediterranean flavor. ††
Recipe Notes
* Find in the Asian isle of your local grocery store, or online
** Dukkah is an Egyptian blend of spices, nuts and/or seeds. Check out hot to make dukkah easily at home, or buy online
† Pickle the eggs the day before you plan to serve them in order to achieve this stunning color.
†† You can serve with cocktail picks for ease of dipping. I used these.