Description
Deviled quail eggs are elegant, bite-sized appetizers made with creamy yolk filling, perfect for special occasions or upscale entertaining.
Ingredients
Scale
- 12 quail eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp white vinegar or lemon juice
- Salt and pepper to taste
- Smoked paprika or chopped chives for garnish
Instructions
- Place quail eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 4 minutes.
- Transfer eggs to an ice bath to cool, then carefully peel the shells.
- Slice eggs in half lengthwise and gently remove the yolks into a small bowl.
- Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth.
- Pipe or spoon the yolk mixture back into the egg whites.
- Garnish with smoked paprika or chopped chives. Serve chilled.
Notes
- Use tweezers or small spoons to handle delicate quail eggs more easily.
- Customize filling with curry powder, sriracha, or finely chopped pickles.
- Can be made several hours ahead and refrigerated.
Nutrition
- Serving Size: 2 halves
- Calories: 50
- Sugar: 0g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg