Quail eggs are tasty little treats that can be a novel addition to meals and appetizers. They may have a reputation for being uppity, but you can prepare them in lots of different ways.
Some ideas are:
- Boiled, sliced, sprinkled with salt and fresh ground pepper, and added to a salad.
- Pickled overnight and added to a charcuterie board or appetizer tray.
Food safety tip: pickled eggs require refrigeration at all times. There are no research-based recipes for home-prepared, shelf-stable pickled eggs. When serving eggs, they should be eaten or refrigerated within 2 hours.
- Poached and placed on tiny toasts with the cheese of your choice and a crumbled bacon garnish.
Or, if you prefer simple and Southern
- Deviled quail eggs are a perfect one-bite treat.
Food safety tip: Start with thoroughly washed hands, clean utensils, and cleaned and sanitized counters.
Deviled Quail eggs
- 15 quail eggs
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Sprinkle of fresh ground black pepper
- 1 teaspoon finely chopped green onion
- 1 tablespoons mayonnaise
- 1 dash of hot sauce
- Garnish with thinly sliced green onions
- Bring water to a boil (add a teaspoon of vinegar or baking soda to the water before boiling. That will help make peeling easier).
- Add eggs to boiling water and cook for 5 minutes. After 5 minutes, pour off hot water and place eggs in an ice water bath for 5 minutes.
- Peel eggs and slice in ½ lengthwise.
- Scoop out the yolk and add to a mixing bowl with mustard, salt, pepper, green onion, mayonnaise, and hot sauce. Gently mix ingredients.
- Fill egg whites with deviled egg mixture. Garnish with green onion and paprika.