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Deviled Quail Egg Appetizers

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In this post I’ll be sharing a recipe for Deviled Quail Egg Appetizers.

Quail eggs are delicious and very nutritious. Although they are small in size, their nutritional value is three to four times that of chicken eggs.

Point is they are great! You can make quail egg appetizers easily and it doesn’t take a lot of time. Plus they are just cute as can be.

Hard boiled quail eggs take just a few short minutes due to their small size so you can prepare this appetizer in a snap. Plus, everyone loves deviled eggs, right?

Ingredients:
12 Quail Eggs
3-4 tsp Mayonnaise
1/2 – 1 tsp Dijon Mustard
Dash of Salt
Dash of Black Pepper
Fresh Dill
Paprika for Garnish
Caviar (optional)

Deviled Quail Eggs

 
 
Fill a medium saucepan with enough water that will cover the eggs once you add them, about 2 cups. Bring the water to a boil over medium heat. When the water is boiling,  using a slotted spoon lower the quail eggs in.
 
Set your timer, and boil for 4-5 minutes. That’s it! They are itty bitty and it doesn’t take long.
 
When the cooking time is up remove from heat and cool eggs down right away by adding cold water until the eggs are chilled.
 
To peel the eggs, on a cutting board, give the eggs a crack around like you would chicken eggs. Then place the egg under your palm and gently roll it back and forth. You will feel the shell breaking up. Peel the eggs. After you get it started the rest comes right off no problem at all.
 
I sat a grape tomato beside one of the boiled quail eggs so you have an idea of size if you’ve never seen a quail egg.

Quail Eggs

Quail egg size compared to grape tomato
 
 
Cut eggs in half and remove the yolk. Add yolks to a small bowl and set aside whites for filling later.
 
To the yolks add the mayonnaise, Dijon mustard, salt and pepper and mash together with the tines of a fork until everything is mixed well. You want a creamy consistency.
 
Add the yolk mixture to a zip lock bag and snip off a small corner piece. This makes filling the eggs easier and the method I prefer to do it. If you’re more comfortable using a table knife that’s okay too.
 
Garnish with paprika (add a small amount of paprika to your palm and use your fingers to add a pinch to each egg). Add a small sprig of fresh dill.
 
If you’re using caviar on some or all of your deviled quail eggs, add caviar to a mesh strainer and give a rinse with cold water. using a small spoon add a little caviar to your deviled quail eggs.
 

Deviled Quail Eggs with Caviar

 
deviled quail eggs on a serving platter
Doesn’t this make a beautiful appetizer offering? The elegance of deviled quail eggs make them perfect for all of your entertaining.
 
What Can You Make With Quail Eggs?: Besides these wonder caviar deviled eggs, quail eggs are delicious anyway you’d like to prepare them. A fried quail egg makes a wonderful topper to a first course salad. Quail eggs can be pretty much prepared any way that you’d prepare chicken eggs.
 
Elegant quail egg appetizer
Let’s make these Deviled Quail Egg Appetizers!
 
Yield: 24 Appetizers

Deviled Quail Egg Appetizers

deviled quail eggs on a serving platter

Delicious and elegant deviled quail eggs make the perfect appetizer for all gatherings.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 12 Quail Eggs
  • 3-4 tsp Mayonnaise
  • 1/2 tsp Dijon Mustard
  • Dash of Salt
  • Dash of Black Pepper
  • Fresh Dill
  • Paprika for Garnish
  • Caviar (optional)

Instructions

  1. Fill a medium saucepan with enough water that will cover the eggs once you add them, about 2 cups. Bring the water to a boil over medium heat. When the water is boiling,  using a slotted spoon lower the quail eggs in. Set your timer, and boil for 4-5 minutes.
  2. When the cooking time is up remove from heat and cool eggs down right away by adding cold water until the eggs are chilled.
  3. To peel the eggs, on a cutting board, give the eggs a crack around like you would chicken eggs. Then place the egg under your palm and gently roll it back and forth. You will feel the shell breaking up. Peel the eggs.
  4. Cut the eggs in half and remove the yolk. Add yolks to a small bowl and set aside whites for filling later. To the yolks add the mayonnaise, Dijon mustard, salt and pepper and mash together with the tines of a fork until everything is mixed well. You want a creamy consistency.
  5. Add the yolk mixture to a zip lock bag and snip off a small corner piece. This makes filling the eggs easier. Pipe the filling into the quail egg whites. Garnish with paprika and add a small sprig of fresh dill.
  6. If you're using caviar on some or all of your deviled quail eggs, add caviar to a mesh strainer and give a rinse with cold water. using a small spoon add a little caviar to your deviled quail eggs.

Nutrition Information:

Yield:

12

Serving Size:

2

Amount Per Serving: Calories: 50Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 86mgSodium: 81mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g

Deviled Quail Egg Appetizers

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Meet Julia

Author of Julia's Simply Southern

 
 
 
 
 

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Miz Helen

Saturday 17th of September 2016

Hi Julia,Your Deviled Quail Egg Appetizers look fabulous, what a special appetizer! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen