Filled with a smooth, creamy mustard yolk and finished with chives and smoked paprika, these classic devilled quail eggs are easy to prepare ahead and make an impressive addition to any drinks party or gathering.
Their tiny size makes them an easy-to-eat and elegant canape. Serve them alongside a couple other canapes while guests enjoy their favourite tipple.
Put the quail eggs in a saucepan and cover with cold water. Bring to the boil, then remove from the heat and leave for 2 minutes. Drain and plunge into iced water until completely cold.
Carefully peel the eggs, using a small sharp utility knife to help remove the shell if needed, taking care not to damage the whites. Keep the peeled eggs in cold water until ready to use.
Halve the eggs lengthways and carefully remove the yolks. Place the yolks in a small food processor and blend with the mayonnaise, lemon juice, Dijon mustard until smooth. Season to taste.
Spoon the yolk mixture into a piping bag and pipe evenly into the egg white halves. Arrange on a serving platter, then garnish with the chopped chives and a light dusting of smoked paprika.
This lighter version of fish and chips cuts down on fat without sacrificing the classic comfort of the dish.
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