Deviled Quail Eggs

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Deviled Quail Eggs are a delicious alternative to traditional chicken eggs. They are bite-sized appetizers that are great to serve for Easter, parties, picnics or any day.

Course Appetizer

Cuisine American

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 144kcal

Author Beth Neels

Cost $2

Ingredients

20 quail eggs
3 tablespoons mayonnaise
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon cracked black pepper

Instructions

Instant Pot Instructions

Add 2 cups of water to the instant pot. Place a steamer basket in the instant pot. Add the eggs.
Pressure cook on high for two minutes. Let the pressure naturally for two minutes. Manually release the remaining pressure.
Immediately plunge the eggs into ice water or run cold water over them until they are cool.

Stovetop Instructions

Bring enough cool water to cover the eggs with an inch of water to a boil. Carefully drop eggs into the boiling water with a slotted spoon. Boil for three and a half minutes.
Immediately plunge the eggs into ice water or run cold water over them until they are cool.

How to Devil the Eggs

Slice the hard-boiled eggs in half lengthwise with a sharp knife. Grab half of a sliced egg. Gently bend the egg white away from the cut side, and the yolks will pop right out in your bowl.
Mash the yolks with a large-tined fork.
Add the mayonnaise, mustard, salt and pepper.
Gently but thoroughly mix the ingredients together.
Spoon the yolk mixture into a pastry bag fitted with a large hole star tip, if you don’t have a piping bag, cut one of the corners from a plastic storage bag.
Pipe the filling into the holes in the egg whites. Garnish the deviled eggs with a sprinkle of paprika. Chill until ready to serve.

Notes

Pro Tips

Older eggs are easier to peel than fresh eggs. Let the appropriate quantity that you need for at least two weeks.
Some suggest that white vinegar will make them easier to peel, but I haven’t found this to be the case.
You can use your favorite deviled egg recipe with quail eggs. Some people add yellow mustard rather than dry mustard.
Use 4-5 eggs per person to serve these as an appetizer.

Nutrition