Deviled Quail Eggs
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.
If you have a small farm or homestead, try raising quail. They’re gentle and can be tamed easily. They are prolific layers and will lay an egg daily for the first year. They start laying between six and eight weeks old. Some hens may be broody (sit on eggs), but most are not good brooders. They don’t take up much room on the property, generally needing about one foot per bird.
Collect the eggs multiple times per day. Refrigerate for longer storage. About four eggs equal a large chicken egg. The eggs can be hard-boiled on the stovetop or in an instant pot.
What you Need
- Quail Eggs: You can make as many as you want.
- Mayonnaise: Use good quality mayo, not salad dressing.
- Dry mustard: This gives the deviled eggs their signature slight tang.
- Salt and Pepper: Sea salt or kosher salt and freshly ground black pepper.
- Paprika: We like smoked paprika for its smoky flavor, but sweet paprika is fine, too.
How to Make Them
Instant Pot Instructions
Place a vegetable steamer or similar tool in your instant pot. Add two cups of water.
Set the instant pot on the pressure cook setting. Set the timer to two minutes. Once the timer goes off, let the pressure natural release for another two minutes. Release the remaining pressure.
Immediately plunge the eggs into an ice water bath or run them under cold water until they cool.
To peel them, crack on the counter. Then, gently roll them on the counter. Don’t push too hard. Pick off the shell. Be sure to separate the membrane underneath the peel, and they will peel more easily. The membrane is pretty thick, so pinch it between your thumb and forefinger and pull.
If there are small pieces of shell still attached to the egg, rinse them with cold water to remove the rest.
To Make Them on the Stovetop
Bring water to a boil in a small pot. Add the eggs and boil for three and a half minutes.
Plunge the eggs into ice water or run cold water into the pan until the eggs are cold.
Peel the eggs per the instructions above for the Instant Pot.
To Make the Deviled Eggs
Slice the hard-boiled eggs in half lengthwise with a sharp knife. Grab half of a sliced eggs. Gently bend the egg white away from the cut side with the cut side facing down, and the yolks will pop right out into 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 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.
Variations
- Use half and half sour cream and mayo for a bit more tang.
- Garnish with fresh dill, chives, fresh thyme, oregano or basil.
- Add finely chopped candied jalapeños for a bit of heat.
Pro Tips
- Older eggs are easier to peel than fresh eggs. Let the appropriate quantity that you need sit in the fridge 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.
How to Store Leftovers
If your family is anything like mine, the chance of having leftovers is slim to none, but just in case.
Wrap the eggs on a plate with plastic wrap. Refrigerate for three to four days. Do not freeze them.
More Deviled Eggs
These tiny quail eggs are a fun appetizer. Add them to your charcuterie boards or serve them as a standalone appetizer for any occasion. They will be the talk of the party.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Deviled Quail Eggs
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.
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Notes
- 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.
