Deviled Quail Eggs

Ingredients

• •24 quail eggs
• •½ cup vinegar
• •water
• •¼ cup real mayonnaise
• •1 teaspoon mustard
• •1 teaspoon apple cider vinegar
• •1 teaspoon sugar
• •1 s&p
• •paprika
• •2 teaspoons parsley

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Carefully place eggs in a pot and add vinegar and fill with water to just cover eggs. (Quail egg shells and membranes are much tougher than chicken eggs. Vinegar helps soften the membranes to make for easier peeling).
2. 2Once the liquid just starts to boil, start timing for 5 minutes. When time is up, strain off hot water and cover with cold water and ice to cool completely.
3. 3Begin peeling by cracking and rolling on countertop to crack all over. Peel, rinse and dry on paper towels.
4. 4Now, cut each egg in half and pop out yolks into a small bowl.
5. 5Place whites on a serving platter.
6. 6Combine remaining ingredients with the yolks; mix and mash with a fork until creamy. Scoop yolk mixture into a Ziploc bag and cut a small piece of the bag's corner off. Pipe yolk filling into each white.
7. 7Sprinkle lightly with paprika and fresh parsley.