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Categories:
eggs vinegar mayonnaise yellow mustard White or Apple Cider Vinegar sugar salt black pepper paprika fresh chopped parsley
Viewed: 23 - Published at: 5 years agoIngredients
- 24 whole Quail Eggs
- 1/2 cups Vinegar
- 1/4 cups (Real) Mayonnaise
- 1 teaspoon Yellow Mustard
- 1 teaspoon White Or Apple Cider Vinegar
- 1 teaspoon Sugar
- 1/2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 dash Paprika, For Garnish
- 2 Tablespoons Fresh Chopped Parsley, For Garnish
Method
- Carefully 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).
- Once 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.
- Begin peeling by cracking and rolling on the countertop to crack all over.
- Peel, rinse and dry on paper towels.
- Now, cut each egg in half and pop out yolks into a small bowl.
- Place whites on a serving platter.
- Combine 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 bags corner off.
- Pipe yolk filling into each white.
- Sprinkle lightly with paprika and fresh parsley.
- I like classic deviled eggs, so I used that style of recipe here.
- You may subsitute your favorite devilish filling!
