Delight Your Guests with Quail Deviled Eggs

When it comes to appetizers, deviled eggs are always a crowd favorite. But have you ever tried making them with quail eggs? These tiny delights are not only adorable but also pack a punch of flavor. Perfect for parties, gatherings, or even a special snack at home, Quail Deviled Eggs are sure to impress your guests. In this post, we'll share our easy and delicious recipe for Quail Deviled Eggs, along with some tips to make them perfect every time.

My Story with Quail Deviled Eggs

I was first introduced to the idea of quail deviled eggs during my great nephew's baptism. I was asked to bring deviled eggs, as the family knows I always have plenty of eggs. Wanting to add a unique twist, I decided to bring both chicken and quail deviled eggs. To my delight, the quail eggs were a huge hit! Their surprising small size and big flavor made them a fun and delightful bite-sized treat.

People were impressed that I had taken the time to peel and prepare such tiny eggs. The positive feedback inspired me to make quail deviled eggs a regular part of my appetizer repertoire. Now, they have become a favorite in our household, and I love making them every couple of weeks.

Why Quail Eggs?

Quail eggs are a fantastic alternative to chicken eggs. They are smaller, which makes them perfect for bite-sized appetizers. Despite their size, they are rich in nutrients, including vitamins B12 and D, iron, and selenium. Their unique flavor adds a gourmet touch to any dish. Plus, they make for a beautiful presentation on your appetizer platter.

Quail Deviled Eggs

Yield 6

Author Aubrey

Instructions

Boil the Quail Eggs:

Place the quail eggs in a medium-sized pot and cover them with cold water.
Bring the water to a gentle boil over medium heat.
Once the water reaches a boil, reduce the heat to a simmer and cook the eggs for 4-5 minutes.
Remove the eggs from the pot and transfer them to a bowl of ice water to cool. This will stop the cooking process and make them easier to peel.
Let the eggs sit in the ice water for at least 5 minutes.

Peel the Quail Eggs:

Gently tap each egg on a hard surface to crack the shell.
Carefully peel the shell away, starting from the larger end where there is usually an air pocket.
Rinse the peeled eggs under cold water to remove any remaining bits of shell.

Prepare the Filling:

Slice each peeled quail egg in half lengthwise.
Carefully remove the yolks and place them in a small mixing bowl.
Arrange the egg white halves on a serving platter.

Make the Yolk Mixture:

Mash the yolks with a fork until they are smooth and crumbly.
Add the mayonnaise, Dijon mustard, and pickle juice to the mashed yolks.
Mix thoroughly until the mixture is smooth and creamy.
Season with salt and pepper to taste.

Fill the Egg Whites:

Use a small spoon or a piping bag fitted with a star tip to fill the egg white halves with the yolk mixture.
Spoon or pipe the yolk mixture into the hollowed-out egg whites, creating a small mound in each egg half.

Garnish and Serve:

Sprinkle a pinch of paprika over the filled eggs for a touch of color and flavor.
Chill the deviled quail eggs in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Tips:

For an extra touch, you can add finely chopped fresh herbs like chives or dill to the yolk mixture.
Deviled quail eggs can be made a few hours ahead of time and kept in the refrigerator until ready to serve.

Enjoy your delicious Quail Deviled Eggs! These bite-sized appetizers are perfect for any gathering or simply as a tasty snack.

Nutrition Facts

Calories

92.58

Fat

7.55 g

Sat. Fat

1.84 g

Carbs

1.03 g

Fiber

0.3 g

Net carbs

0.74 g

Sugar

0.7 g

Protein

4.91 g

Sodium

134.68 mg

Cholesterol

305.8 mg

We hope you enjoy making and eating these Quail Deviled Eggs as much as we do! Share your creations with us on social media using #GrownOnAHill. For more delicious recipes and gardening tips, follow us on Facebook and Instagram. Happy cooking!

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