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Deviled Quail Eggs

Delightfully dainty deviled eggs make this classic feel a little extra special!
Print Recipe

Ingredients
  

  • 24 Quail Eggs
  • 2 TBSP Mayonnaise
  • 1 tsp Dijon Mustard
  • 1/2 tsp Apple Cider Vinegar, Lemon Juice, or Pickle Juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Paprika (for garnish)
  • Chopped fresh herbs (like chives or dill, optional)

Instructions
 

Step 1: Boil the Quail Eggs

  • Bring a pot of water to a boil. Carefully lower the quail eggs in using a spoon or small strainer.
  • Boil for 4 minutes, then immediately transfer to an ice bath (a bowl of ice water) to stop the cooking.
  • Let them sit in the ice bath for 5-10 minutes before peeling.
  • TIP FOR EASY PEELING: Roll the eggs gently on the counter to crack the shell, then peel under running water.

Step 2: Make the Filling

  • Slice each quail egg in half and carefully remove the yolks into a bowl.
  • Mash the yolks with a fork, then mix in mayonnaise, dijon mustard, apple cider vinegar (or lemon or pickle juice), salt, and black pepper until smooth.

Step 3: Assemble and Garnish

  • Spoon or pipe the filling back into the egg whites.
  • Sprinkle with paprika and fresh herbs for extra flavor and presentation.