- 12 QuajaVeneta quail eggs
- a jar of mayonnaise, ketchup.
Quail eggs in pink sauce
Boil the eggs and remove the shells.
Prepare the pink sauce by mixing one part of ketchup with 5 parts of mayonnaise.
Spread a layer of sauce about one-centimetre thick onto a dish.
Dip the eggs into the sauce keeping their smaller end upwards, and arrange them at regular intervals on the dish.
Leave in the fridge for one hour. Serve as appetisers with fresh white wine.