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.

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.

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.

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.

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.