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Deviled Quail Eggs

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Cute little bite sized deviled quail eggs are tasty and fun. They just like a classic deviled egg but teeny tiny.

hand holding tiny deviled quail eggs.

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.

plate of quail deviled eggs.

Some of them get fried and placed on top of ham and cheese crostini or avocado topped crostini. They elevate the hors d’oeuvres to something even more special.

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.

small sauce pan filled with ice water and quail 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.

How long do you boil quail eggs

Quail eggs are done in about 3-4 minutes then drain the boiling water and add ice water to stop the cooking.

Plate filled with mini quail deviled eggs.

Deviled Quail Eggs

Servings: 24 Servings
Author: Carlee
Cute little bite sized deviled quail eggs are tasty and fun. They just like a classic deviled egg but teeny tiny.
4.84 from 25 ratings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • 12 quail eggs
  • ¼ cup white vinegar
  • 2 Tablespoons mayonnaise
  • ½ teaspoon prepared mustard
  • ½ teaspoon white vinegar
  • ½ teaspoon granulated sugar
  • salt and pepper to taste
  • 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.
    12 quail eggs, ¼ cup white vinegar
  • 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.
    2 Tablespoons mayonnaise, ½ teaspoon prepared mustard, ½ teaspoon white vinegar, ½ teaspoon granulated sugar
  • 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.


Serving: 1ServingCalories: 16kcalProtein: 1gFat: 1gPolyunsaturated Fat: 1gCholesterol: 38mgSodium: 27mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.84 from 25 votes (25 ratings without comment)
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