6 deviled quail eggs garnished with flake salt on a marble table with baby's breath flowers in the corners.
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5 from 3 votes

Adorable Deviled Quail Eggs

This deviled quail eggs recipe is so simple, adorable and incredibly tasty! Your teeny, tiny little eggs can be served all on their own, or used to garnish luxurious salads and appetizers!
Prep Time20 mins
Cook Time17 mins
Cooling Time5 mins
Total Time37 mins
Course: Appetizer
Cuisine: International
Keyword: deviled quail eggs
Servings: 18 deviled quail eggs
Calories: 21kcal
Author: Genevieve Morrison


  • 9 quail eggs
  • 2 large chicken eggs
  • tsp. spicy brown mustard
  • 2 tsp. sour cream
  • 2 tsp. mayo
  • Salt & pepper - to taste
  • Old Bay seasoning - just a sprinkle
  • Flake salt - for garnish


  • Hard boil 2 large chicken eggs (to add the yokes to your quail egg filling later). Place them in cool water in a pot and turn on medium heat. Allow them to sit for 20 minutes, then remove them from the pot and place them in a bowl of cold water for 10 minutes. (or until your quail eggs are boiled, peeled and ready).
  • Place 12 quail eggs in cool water in a pot. Bring the pot to a boil (about 5 minutes). As soon as the water has come to a boil, remove them from heat and let them sit in the water for 12 minutes. Remove them from the hot water and place them in a bowl of cold water for 5 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.
  • 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. Crack open your 2 chicken eggs and remove the yokes. Discard the whites. 
  • To ensure your filling is dreamily 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 (optional). Mix thoroughly.
  • Add the filling to your pastry piping bag and fill your pretty little eggs! Garnish with a little flake salt to give them an exciting texture and serve.


For this recipe, you’ll require:
  • 1 or 2 pots to boil your eggs
  • a sharp, thin paring knife
  • cutting board
  • medium-size mixing bowl
  • mesh strainer
  • pastry piping bag and small tip.
NOTE: You want your filling to be the consistency of hummus, and this recipe is purposely on the dry side so you can tailor the flavor to your liking. Give your filling a little taste, and see if it could use more of either the mustard, mayo or sour cream to get it to the perfect flavor and consistency.
"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.


Serving: 2Deviled quail eggs | Calories: 21kcal | Protein: 1g | Fat: 1g | Cholesterol: 61mg | Sodium: 26mg | Potassium: 14mg | Vitamin A: 60IU | Calcium: 7mg | Iron: 0.3mg