Deviled Quail Eggs 

⭐ Why You’ll Love This Recipe 

These teeny tiny Deviled Quail Eggs are almost too adorable to eat!

Quail eggs are super cute because they’re so much smaller than regular chicken eggs. Their flavor is virtually the same, but the size difference helps them cook even faster. It’s just another bonus to this quick and easy appetizer.

Making deviled eggs with quail eggs might be quicker, but the process is the same as a classic deviled egg recipe. The hard boiled egg whites are filled with a creamy egg yolk, mayonnaise, and dijon filling, then topped with fresh dill and capers. The punchy flavor is crowd-pleasing while their adorable presentation will catch the attention of all of your guests.

Pair them with my Pickled Quail Eggs or Million Dollar Deviled Eggs and put out a platter for your guests on Sunday brunch or for cocktail parties. There’s never a bad time for deviled quail eggs!

❓ What are quail eggs?

Quail eggs are small eggs that come from quail game birds (part of the pheasant and partridge family). They’re about one-fifth the size of chicken eggs, weighing an average of 10g each. The shell is white but speckled with brown and grey spots.

The eggs are considered a delicacy throughout North America, Asia, and Europe, but are quite popular in other parts of the world. Hard boiled quail eggs are a common snack in parts of South America and you’ll even find the boiled eggs for sale by street vendors in the Philippines, Vietnam, and Indonesia.

🍴Ingredients

If you’ve made deviled eggs before, then all of these ingredients will look very familiar. The only difference is the chicken eggs are swapped for tiny quail eggs:

• Quail eggs -These dainty, delicate eggs are adorable and also delicious - I find mine at my local farmers markets! They’re cooked in the same way as regular eggs to achieve a hard boil, then the quail egg shells are peeled, halved, and filled with the tangy filling. Feel free to swap in larger chicken eggs if you prefer; just be sure to adjust your cook times accordingly.
• Water and ice - For the ice bath! Transferring the hard boiled eggs to a bowl filled with water and ice will immediately prevent them from cooking further.
• Mayonnaise - This is the base of the filling, along with the quail egg yolks. Once whisked, it’s creamy, tangy, and divine!
• Dijon mustard - Dijon is preferred because it’s deeper in flavor than yellow mustard, but you can use the regular stuff if that’s what you already have at home.
• Salt - To bring all of those amazing flavors in the filling together.
• Dill and capers - For garnish. Sliced radishes, lemon zest, and parsley are also refreshing and eye-catching garnishes if you’d like to mix things up.

🍴Equipment

• Saucepan - Use one that’s big enough to fit all of the eggs. It’s even better if it comes with a lid, as it will help the water come to a boil faster.
• Mixing Bowl - Use a bowl that’s large enough to fit an ice bath and all of the boiled quail eggs.
• Piping Bag and Tip - For an elegant presentation, use a piping bag and star tip to pipe the egg yolk filling into the hard boiled egg whites. You can also use a ziploc bag instead of a pastry bag for this delicious recipe!

📖 Step by Step Instructions

You won’t believe how easy it is to make deviled quail eggs. Here’s how it’s done:

Step 1: Boil the eggs. Place the eggs in a saucepan and fill it with water (until it’s 2 inches higher than the eggs). Bring the water up to a boil on the stove, then reduce the heat and simmer for 5 minutes.

Step 2: The ice bath. Immediately transfer the hard boiled quail eggs to a bowl filled with water and ice. Peel the shell when they’re cool to the touch, then cut the eggs in half.

Step 3: Make the filling. Gently scoop the yolks out of the eggs and into a bowl. Add the mayo, dijon, and salt and stir until you have a smooth sauce.

Step 4: Assemble the deviled eggs. Transfer the filling into a piping bag. Pipe it into the halved egg white shells and garnish each one with fresh dill and capers. Serve and enjoy!

👩🏻‍🍳 Expert Tips

• Bring the eggs down to room temperature before placing in boiling water in a medium saucepan to prevent them from cracking. To do so, take the eggs out of the fridge and place them on the kitchen counter for about 30 minutes.
• The cold water method is the best way to boil quail eggs because they’re so delicate. Place the eggs in the saucepan, fill it with cold water, heat to a rolling boil, and lower the heat to a simmer.
• Simmer the quail eggs for 5 minutes to achieve a hard boil.
• The ice water bath not only prevents the hard boiled eggs from overcooking but will also make the shell easier to peel. Don’t skip it!
• Gently roll the cooled, unpeeled eggs on a paper towel on the kitchen counter to crack the shell all over.

Looking for more tips? Use this guide from Spring Creek Quail for even more information on boiling and cracking quail eggs.

💭 Recipe FAQs

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