1/4 cup real mayonnaise
1 t. yellow mustard
1 t. white or apple cider vinegar
1 t. sugar
S&P to taste
Paprika, for garnish
2 T. chopped fresh parsley
Carefully place eggs in a pot and add vinegar and fill with water to just cover eggs. (Quail egg shells and membranes are much tougher than chicken eggs. Vinegar helps soften the membranes to make for easier peeling). Once the liquid just starts to boil, start timing for 5 minutes. When time is up, strain off hot water and cover with cold water and ice to cool completely. Begin peeling by cracking and rolling on countertop to crack all over. Peel, rinse and dry on paper towels.
Now, cut each egg in half and pop out yolks into a small bowl. Place whites on a serving platter. Combine remaining ingredients with the yolks; mix and mash with a fork until creamy. Scoop yolk mixture into a Ziploc bag and cut a small piece of the bag’s corner off. Pipe yolk filling into each white. Sprinkle lightly with paprika and fresh parsley.
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