Deviled Quail Eggs

1. 1

   Carefully place eggs in a pot and add vinegar and fill with water to just cover eggs.

2. 2

   (Quail egg shells and membranes are much tougher than chicken eggs.

3. 3

   Vinegar helps soften the membranes to make for easier peeling).

4. 4

   Once the liquid just starts to boil, start timing for 5 minutes.

5. 5

   When time is up, strain off hot water and cover with cold water and ice to cool completely.

6. 6

   Begin peeling by cracking and rolling on the countertop to crack all over.

7. 7

   Peel, rinse and dry on paper towels.

8. 8

   Now, cut each egg in half and pop out yolks into a small bowl.

9. 9

   Place whites on a serving platter.

10. 10

    Combine remaining ingredients with the yolks; mix and mash with a fork until creamy.

11. 11

    Scoop yolk mixture into a Ziploc bag and cut a small piece of the bags corner off.

12. 12

    Pipe yolk filling into each white.

13. 13

    Sprinkle lightly with paprika and fresh parsley.

14. 14

    I like classic deviled eggs, so I used that style of recipe here.

15. 15

    You may subsitute your favorite devilish filling!

* Per serving · 4 servings · Values may vary.