Looking for a fresh twist on the usual appetizers for your next dinner party? Let’s face it – regular deviled eggs are tasty, but sometimes you want something a bit more special without spending hours in the kitchen. That’s especially true when you’re trying to juggle cooking with all the other party prep that needs to get done.
These deviled quail eggs are the answer I’ve been looking for – they’re just as easy to make as their full-sized cousins, but bring a fun, sophisticated touch to any gathering. Plus, their bite-sized nature makes them perfect for passing around at parties, and you can prep them ahead of time so you can actually enjoy visiting with your guests.
Why You’ll Love These Deviled Eggs
- Perfect party appetizer – These bite-sized deviled quail eggs are ideal for fancy gatherings – they’re small, cute, and easy to eat in one bite.
- Quick preparation – With just 15-25 minutes from start to finish, you can whip these up even when you’re short on time.
- Basic ingredients – Most of the ingredients are common condiments you probably already have in your fridge, except for the quail eggs which can be found at specialty stores.
- Customizable recipe – You can easily adjust the seasonings to your taste, and even make them with regular chicken eggs if you can’t find quail eggs.
What Kind of Quail Eggs Should I Use?
Coturnix quail eggs (also known as Japanese quail eggs) are the most common type you’ll find at specialty grocery stores and Asian markets. These tiny eggs are about one-fourth the size of chicken eggs and have a speckled brown shell pattern. If you can’t find fresh quail eggs, many stores carry them pre-cooked and peeled in cans or vacuum-sealed packages – these work fine for deviled eggs too. When shopping for fresh quail eggs, look for clean shells without cracks and check the expiration date since they have a shorter shelf life than chicken eggs. Keep in mind that while chicken eggs can be substituted in this recipe, they’ll make much larger portions and you’ll need to adjust the filling ingredients accordingly.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Quail eggs: If you can’t find quail eggs, you can use regular chicken eggs instead. Just know that they’ll be bigger, so you’ll need to adjust the filling amounts accordingly. One chicken egg equals about 4-5 quail eggs.
- Mayonnaise: Not a mayo fan? Try using Greek yogurt or mashed avocado instead. Keep in mind that Greek yogurt will give a tangier taste, while avocado makes them a bit more creamy and mild.
- Relish: Out of relish? Finely chop some fresh pickles or even cucumber with a splash of vinegar as a quick substitute. You can also skip it entirely if you’re not into pickled flavors.
- Mustard: Any type of mustard works here – Dijon, yellow, or whole grain. If you’re out of mustard completely, try horseradish for a different kind of kick.
- Paprika: Regular, smoked, or Hungarian paprika all work well. If you’re out, a tiny pinch of cayenne or chili powder can work, just use less since they’re spicier.
Watch Out for These Mistakes While Cooking
The trickiest part of making deviled quail eggs is achieving the perfect hard-boiled egg – overcooking will lead to rubbery whites and chalky, green-tinged yolks, so stick to exactly 2.5 minutes of boiling followed by an ice bath. Peeling these tiny eggs can be frustrating, but you can make it easier by gently cracking them all over and starting from the larger end, or by adding a splash of vinegar to your cooking water. Another common mistake is over-filling the egg whites – since quail eggs are so small, pipe or spoon just a small amount of filling (about 1/4 teaspoon) to keep them looking neat and prevent the filling from spilling over. For the smoothest filling, make sure to mash the yolks completely before mixing with other ingredients, and let your mayonnaise come to room temperature for easier blending.
What to Serve With Deviled Eggs?
These tiny deviled quail eggs make the perfect appetizer or party snack, and they pair wonderfully with other finger foods. I love serving them alongside some crispy bacon-wrapped dates or a cheese and crackers platter for casual entertaining. For a brunch spread, try placing them next to some fresh fruit, mini sandwiches, or smoked salmon with capers. Since these little bites are rich and creamy, it’s nice to balance them with something fresh like cucumber slices or cherry tomatoes on the same platter.
Storage Instructions
Keep Fresh: These cute little deviled quail eggs need to be kept cold! Place them in an airtight container in the fridge, and they’ll stay good for up to 2 days. Try to arrange them in a single layer to keep their pretty presentation intact.
Make Ahead: You can prep these tiny treats a day before your party or gathering. Just keep the egg whites and filling separate – store the filling in a piping bag or container, and the egg whites in another container. When you’re ready to serve, simply pipe the filling into the whites and add your garnishes.
Transport: Taking these to a potluck? Use an egg carrier or a container with dividers to keep them from rolling around. If you don’t have one, line a shallow container with paper towels to help keep them in place. Remember to keep them chilled with an ice pack!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 15-20 g
- Fat: 25-30 g
- Carbohydrates: 5-10 g
Ingredients
- Coturnix quail eggs
- Mayonnaise
- Garlic
- Paprika
- Relish
- Mustard
- Salt
- Pepper
- Chicken eggs (optional)
Step 1: Gather Ingredients and Supplies
Begin by gathering all your ingredients and supplies: a bowl, mayonnaise, garlic, paprika, relish, mustard, and Coturnix quail eggs.
Optionally, have chicken eggs on hand if you want them for additional yolk.
Make sure you also have a pot to boil water, a ladle, and a bowl for an ice bath.
Step 2: Boil the Eggs
Fill a pot with water and bring it to a boil.
Using a ladle, carefully add 6 quail eggs to the boiling water.
For additional yolk, add 2 chicken eggs to the pot.
Set a timer and let the quail eggs cook for 5 minutes.
Step 3: Cool and Peel the Eggs
While the eggs are boiling, prepare an ice bath by filling a bowl with cold water and ice.
After the quail eggs have finished cooking, transfer them immediately to the ice bath to cool.
Once cooled, carefully peel the quail eggs by cracking the shell and removing it, starting by finding an edge of the membrane.
Step 4: Prepare the Yolks
Once peeled, cut each quail egg in half lengthwise.
Carefully separate the yolks from the whites.
Place all the yolks into a bowl, adding the yolk from the chicken egg if you are using them for extra creaminess.
Step 5: Make the Filling
Mash the yolks in the bowl and mix in a small amount of mustard, relish, mayonnaise, garlic, salt, and pepper to create the filling.
Adjust the consistency to your liking by adding more mayonnaise if desired.
Taste and adjust the seasoning if needed.
Step 6: Assemble and Serve
Spoon the yolk mixture back into the empty halves of the quail egg whites.
Arrange the deviled quail eggs on a serving plate.
Optional: sprinkle a little paprika on top for garnish.
Cover and refrigerate the assembled eggs until you are ready to serve them.
Enjoy your flavorful deviled quail eggs!