Deviled quail eggs are the perfect small bite and appetizer! This easy and delicious recipe can be served on their own or added to a charcuterie board for an unexpected luxurious bite. This recipe has been sponsored by Spring Creek.
I love hosting and cooking delicious meals for my friends and family, which means that I’m always on the hunt for new appetizers to serve. I have my standby mains, but I always love to switch up the starters and serve recipes that are unique and maybe a little luxurious.
These deviled quail eggs are just that. I mean everyone loves deviled eggs, but they can be a little bit messy and are definitely not a one-bite situation.
These are one bite wonders! If you’re looking for recipes for quail eggs, look no further.
I especially love the Spring Creek farm fresh quail eggs; they come from a family-owned farm in Ontario and their quails roam free and are raised without hormones or antibiotics. Plus they are easy to find (you can find your local store here).
How long to boil quail eggs
For this recipe, you want your eggs to be hard boiled. I tested a few different methods, but found the cold water method to be the best option. Cover the eggs in cold water by about two inches, bring to a rolling boil, remove from heat, cover and let stand for two minutes. Drain and rinse the eggs and allow to cool completely before peeling.
Spring Creek also has a great resource on how to boil, peel and crack quail eggs.
How to peel quail eggs
You may be surprised to learn that despite their small size, quail eggs actually have a stronger shell than chicken eggs. I find piercing the shell and membrane with a paring knife is the easiest way to remove the shell and peel them.
Also worth noting is that because they have a thicker membrane, the shell also comes off much easier than chicken eggs!
For the filling, I like to use a combination of the yolks, mayonnaise, dried mustard powder, lemon juice and fresh dill. You could swap the dill for any favourite herb–fresh thyme, oregano or basil would be delicious here.