Prep

• Fill a medium saucepan with the quail eggs.
• Pour in the white vinegar, then add enough water to cover the eggs by about an inch.
• Prepare a bowl of ice water while the eggs cook.

Cook

• Place the saucepan over medium-high heat.
• Once the water reaches a gentle boil, cook the eggs for 5 minutes.
• Drain immediately and transfer the eggs to the prepared ice bath until completely cooled.
• Lightly tap each egg against the counter and gently roll it to crack the shell evenly. Peel carefully, then rinse away any shell fragments and pat dry.

Assemble

• • Slice each peeled egg in half lengthwise.
  • Remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
  • Mash the yolks with a fork until finely crumbled.
  • Add the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Stir until the filling is smooth and creamy.
  • Spoon the mixture into a small zip-top bag or piping bag. Snip a small opening in one corner if using a zip-top bag.
  • Pipe the filling into the egg white halves.
  • Finish with a light dusting of paprika and sprinkle with chopped parsley before serving.