Place 2 large chicken eggs in one pot, and 12 quail eggs in another. Fill each pot with cold water till just covering eggs. Turn each pot to heat on medium.
For the quail eggs, allow the pot to come to a simmer (about 5 minutes). As soon as the water has come to a simmer, remove them from heat and let them sit in the hot water for 12 minutes. Remove them from the hot water and place them in a bowl of cold water for 5 minutes.
For the chicken eggs, allow them to simmer for 20 minutes, then remove from heat. Place eggs in cold water and let them cool for 10 minutes.
To easily peel the quail eggs, tap them around the center with a paring knife and place them under cool running water. This will help to separate the membrane from between the egg and the shell. Simply peel the shell away. Crack open your 2 chicken eggs and remove the yokes. Discard the whites.
With a thin, sharp paring knife, carefully slice the quail eggs in half and remove the yokes. They will gently slide out if you simply loosen them a little bit from the egg white.
To ensure your filling is creamy, add all of the yokes to a mesh strainer over a mixing bowl and push them through with a spoon before you mix in your other ingredients.
To your mixing bowl, add 2½ tsp. of spicy brown mustard, 2 tsp. sour cream, 2 tsp. mayo, and give it a tiny sprinkle of salt,pepper and Old Bay seasoning. Mix thoroughly.
Add the filling to your pastry piping bag and fill your eggs. Garnish with a little flake salt to give them an exciting texture and serve.
"Cook Time" for this recipe is based on the boiling time of the quail eggs. The cook time for chicken eggs is 20 minutes, as noted in the recipe.