Deviled Quail Eggs are just the miniature version of deviled chicken eggs. Check out this step-by-step recipe for the cutest little appetizers!
What are quail eggs?
Quail eggs most commonly eaten around the world are produced by Coturnix Quail. You can read more about them in one of my posts here. They are becoming more popular in the U.S. as they’re becoming more readily available in grocery stores and in local farmers markets. Because of their many health benefits, quail eggs
More info on quail eggs:
- One method of peeling boiled quail eggs is to boil them the day before you need them and then, before peeling, cover them with white vinegar in a dish and let sit overnight at room temperature. The next day peeling will be much easier, the shells will almost slip off!
- Quail eggs are packed with nutrients and disease-fighting properties! Research studies show that the regular consumption of quail eggs improves vision, enhances good memory and brain activity, slows down the aging of organs, improves skin complexion, to mention just a few.
- Quail eggs are great substitutes for chicken eggs. It takes about 3-5 quail eggs to make the volume of 1 large chicken egg. They’re great fried, scrambled, in omelets, poached, hard or soft boiled, pickled, and deviled!
Looking for more appetizer recipes?
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Deviled Quail Eggs
- 24 quail eggs
- 1/2 cup white vinegar
- water to cover
- 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 the 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.
- I like classic deviled eggs, so I used that style of recipe here. You may subsitute your favorite devilish filling!
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