Deviled quail eggs

Ingredients

• 24 quail eggs
• 1/2 cup white vinegarwater to cover
• 1/4 cup real mayonnaise
• 1 t. yellow mustard
• 1 t. white or apple cider vinegar
• 1 t. sugar
• S&P to taste
• Paprika, for garnish
• 2 T. chopped fresh parsley

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Preparation

• Carefully place eggs in a pot and add vinegar and fill with water to just cover eggs.
• Once the liquid just starts to boil, start timing for 5 minutes. When time is up, strain off hot water and cover with cold water and ice to cool completely.
• Begin peeling by cracking and rolling on countertop to crack all over. Peel, rinse and dry on paper towels.
• Now, cut each egg in half and pop out yolks into a small bowl. Place whites on a serving platter.
• Combine remaining ingredients with the yolks; mix and mash with a fork until creamy. Scoop yolk mixture into a Ziploc bag and cut a small piece of the bag's corner off.
• Pipe yolk filling into each white. Sprinkle lightly with paprika and fresh parsley.