Deviled quail eggs

4 servings
25 min
20 min
Very Easy


Number of serving: 4
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


  • 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.


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