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Deviled Quail Eggs

These deviled eggs are absolutely adorable. The quail eggs were free for me, but I have included the cost for a dozen quail eggs through Instacart in the recipe description below. The total cost for this recipe is $5.73 or about $0.12 for each little deviled egg half.
5 from 2 votes
Prep Time 20 mins
Cook Time 5 mins
Course Appetizer
Cuisine American
Servings 48 deviled eggs
Calories 11 kcal

Ingredients
  

  • 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)

Instructions
 

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.
Keyword black pepper, mayonnaise, mustard, olive brine, paprika, quail eggs, salt