Jalapeno Pickled Quail Eggs

Jalapeno pickled quail eggs are the snack you didn’t know you need. The cute little bites have just enough spice and plenty of protein, plus they are pretty simple to make.

These pickled quail eggs have a bit of tang, just enough salt and really great flavor. It is kind of like eating a little spiced deviled egg in a form that is much easier to make ahead of time and enjoy when you are ready.

I’ll be honest, pickled eggs have never really been on my radar of things I would like to eat. There is nothing about the name or the concept that sounds appealing.

My parents have quite the flock of chickens and quail, so we find ourselves with more fresh eggs than we know what to do with sometimes. My mom made some pickled eggs last year and they were fun to try.

But committing to eat a while pickled chicken egg can feel like a lot. So I decided it would be fun to make a quail egg version.

Each little egg only takes a bite or two. So it feels more like a snack and less of a undertaking.

Carlee’s Tips for Hard 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.

Once the eggs are cooled, give them a quick crack on the counter. Then roll the egg between your hand and the counter applying gentle pressure to further crack the egg.

Peel the shell and membrane away from the egg, then rinse the egg in water to get any remaining shell off. That’s it, plop the eggs in a jar and they are ready to be pickled!

Flavoring Your Pickled Eggs

I kept the brine for these eggs relatively simple and straight forward. Garlic and mustard seem like standard pickle flavors, so they are in there.

Of course salt and vinegar are a must too. I added some sliced Jalapeno for a bit of spice.

You can easily adjust the flavors to match your needs. Add some cayenne, or jalapeno salt if you want even more heat and a bit of red color.

You can also use apple cider vinegar instead of white vinegar if that is your preference. Some people even add whole cloves or allspice to their pickling liquid, so toss some in if you like them.