Deviled Quail Eggs were born out of necessity. It all started with some adorable Japanese (Coturnix) Quail which I brought home in early September. I had purchased some three day old chicks (young chickens) on July 3, and my baby chicks had finally grown large enough to move outside to the chicken yard, and I wanted to try something new. Quail eggs are delicious, and they’re a nutritional powerhouse. They’re considered a delicacy in many parts of the world so I would be adding “gourmet” ingredients to our food repertoire. Plus, the young quail were absolutely adorable.
I grew up eating quail eggs from time to time, but my parents never raised quail. Since this is new territory for all of us, I’ve learned quite a few things in the two months since I brought home the quail.
- Quail mature much faster than chickens
- Young quail lay eggs more regularly than young chickens.
- It’s really hard to determine the sex of young quail.
Within a few weeks, I was already getting my first quail eggs, in spite of ending up with more male quail than I wanted. Now, I pretty consistently get six quail eggs per day. That’s a lot of quail eggs for a week, and while they’re smaller than chicken eggs, they taste the same. Since we have an abundance of eggs, I need to find creative ways to use them. I have made what I call Quail Surprise, a pancake muffin with bacon pieces and maple syrup in the batter and a quail egg baked into the center, I make 4, or 5, egg breakfast sandwiches and burritos. (It takes 4 or 5 large quail eggs to equal one chicken’s egg.)
What will you need to prepare deviled quail eggs?
From the Pantry
From the Refrigerator
- quail eggs
- Worcestershire sauce
- green olives (for brine)
When Halloween rolled around, I decided that instead of making my usual deviled eggs for the family, I would make some Deviled Quail Eggs. They are, after all, much more eyeball sized than a chicken egg. The challenge then became converting the recipe to work with something this small.
I managed to complete the conversion, and the deviled quail eggs were a big hit. I even topped a few with some thinly sliced pimento stuffed olives to make them look a little bit more like eyeballs. Since I was only making these for our family, I didn’t bother to pipe the filling into them, so they look a little rough. I hadn’t originally planned to share this recipe here, but I realized that there might be some other new quail owners who were trying to figure out what to do with all their eggs. I decided that it might be nice to share the recipe, and I’ll be sharing some of my other quail egg recipes, too.
I hope you enjoy this recipe for Deviled Quail Eggs. Have you ever eaten quail eggs? Would you eat them if someone presented them to you? One of my usual taste testers will not eat a quail egg, so I know this isn’t uncommon. Let us know your opinion of quail eggs by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
Deviled Quail Eggs
- 24 quail eggs ($5.49)
- 3 tbsp mayonnaise ($0.19)
- ¾ tsp yellow mustard ($0.02)
- ½ tsp brine from a jar of olives ($0.01)
- 1 dash Worcestershire sauce ($0.01)
- salt and pepper to taste ($0.02)
- paprika for garnish ($0.02)
To Boil Quail Eggs:
- Bring water to boil on stove.
- Carefully lower quail eggs into boiling water.
- Allow eggs to boil for three minutes.
- Remove from heat and cool in ice water.
To Peel Quail Eggs;
- Fill a 1 – 2 cup container with a lid halfway with cold water.
- Place 4 – 6 quail eggs into the container. (You want them to be under the water.)
- Put the lid on the container and shake vigorously to crack the shells of the quail eggs.
- Remove eggs from container and peel off the shell taking care not to leave any bits of shell on the eggs.
- Repeat this process until all of the eggs are peeled. (Have their shell removed)
To Make the Deviled Eggs:
- Cut quail eggs in half horizontally. (The cut should run from the narrow end to the fat end as the egg is lying on it's side.)
- Carefully remove yolks and reserve in a bowl.
- Arrange egg whites on a serving plate.
- With a fork, carefully mash up the egg yolk.
- Add mayonnaise, mustard, olive brine, Worcestershire sauce, and a few dashes of salt and pepper to the egg yolks and mix well to combine. (You want a smooth consistency.)
- To fill the egg whites, I used a spoon to both fill and shape them, but you can also use the following instructions.
- Fill a sandwich sized zip top bag with the yolk mixture and seal the bag with as little air as possible trapped in the bag.
- Snip a small piece of the corner off of the bag.
- Squeeze the yolk mixture out of the open corner to fill the egg whites.
- Store eggs in a covered container in refrigerator until serving time.
- Sprinkle with paprika just before serving.
Nutrition information is calculated for one deviled quail egg (one-half of an egg filled with the yolk mixture) prepared according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that the information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.