Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping.

Julia Lee
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Rachel Weill; Food Styling: Karen Shinto

Recipe Summary

45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Put quail eggs in a medium pot and cover with 2 in. cold water. Over high heat, bring to a boil, then simmer 5 minutes. Drain eggs and transfer to a bowl of ice water to cool. Crack shells all over, return to water, and let sit 2 minutes (this loosens the shells). Peel eggs.

  • Combine mayonnaise, wasabi to taste, sesame oil, soy sauce, and salt in a small bowl. Put furikake in another small bowl. Serve both with eggs for dunking.

  • *Find quail eggs at Asian and farmers' markets and furikake--a savory mix of sesame seeds, seaweed, and dried fish--at well-stocked grocery stores, Japanese markets, and

Nutrition Facts

123 calories; calories from fat 65%; protein 4.2g; fat 8.9g; saturated fat 1.7g; carbohydrates 5.8g; fiber 0.5g; sodium 338mg; cholesterol 232mg.