Cute little bite sized deviled quail eggs are tasty and fun. They just like a classic deviled egg but teeny tiny.
A plate of deviled quail eggs makes a cute and delicious addition to any spread. They would be a fun addition to picnic or bbq menus but could also be served as an appetizer at a nice party with a sprig of dill or bit of caviar.
We are lucky to not only have access to farm fresh chicken eggs from MiMi and Pops, but we occasionally get some quail eggs as well. They are so cute with their diminutive size and brown spots.
Most of them end up as scrambled eggs. LD loves to be able to say he ate a twelve egg omelet for breakfast.
It is also fun to turn them into itsy bitsy deviled eggs. They take a tiny bit of patience, but they are relatively easy to make and oh so good.
There is no biting the deviled eggs and having the filling squeeze out everywhere. You just toss the whole thing in your mouth and enjoy it!
Tips for boiling and peeling quail eggs
As you might imagine, boiling quail eggs doesn’t take very long. Boil them for five minutes before draining the hot water and replacing it with ice cold water.
The hardest part about making the deviled eggs is peeling them. The quail eggs have harder shells and tougher membranes than chicken eggs.
To combat that, add a little bit of vinegar to the water before you boil them. That softens the shells a bit and makes peeling them off the egg easier.
Making the deviled eggs
Once the eggs are peeled, making them into deviled eggs is the same process as with chicken eggs. Cut the cooled eggs in half and remove the yolk.
I find getting a smooth filling is easier if I mash up the yolks on their own first. Then just add a tiny bit of mustard or mayonnaise and mash it more until it is smooth.
If you add too many additional ingredients before the yolks are smooth, it is hard to get that creamy lump free texture. Once you have them mashed to your liking, stir in the remaining ingredients.
Put the filling in a snack or sandwich sized plastic bag and cut off a small corner. Use that to pipe the filling onto the wells in the egg halves.
We kept these simple with a sprinkling of paprika on top. A little sprig of dill, caviar egg or two or tiny piece of bacon would be great as well.
Refrigerate the eggs until you are ready to serve them. That’s it, they really are easy.
If you want more ideas for using these cute little eggs, check out my collection of quail egg recipes. Or if you have a favorite way to enjoy quail eggs be sure to let me know all about it in the comments.
- 12 quail eggs
- 1/4 cup vinegar
- 2 Tablespoons mayonnaise
- 1/2 teaspoon mustard
- 1/2 teaspoon vinegar
- 1/2 teaspoon sugar
- salt and pepper to tast
- paprika or dill for garnish
- Put quail eggs in small saucepan. Add 1/4 cup vinegar, then add enough water to just cover the eggs then bring the water to a boil.
- Boil eggs for 5 minutes, then pour off the water. Add ice water to cool the eggs.
- When eggs are cooled, peel the eggs. Cut in half and remove the yolks.
- Mash the yolks in a small bowl until they are smooth. Add mayonnaise, mustard, remaining 1/2 teaspoon vinegar, and sugar. Mix until smooth. Add salt and pepper to taste.
- Put filling in a small plastic bag and cut the corner off. Pipe into the yolk wells. Sprinkle with paprika or top with a bit of fresh dill.
- Refrigerate until ready to serve.
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Amount Per Serving: Calories: 16Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 27mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.