Deviled Quail Eggs
By Morgan BollingPublished on April 3, 2026
Time
45 minutes
Yield
Makes 20 eggs
Ingredients
Before You Begin
Look for quail eggs alongside chicken eggs in the refrigerated section of specialty or Asian grocery stores. Be sure to use eggs that are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter whether the eggs are above the water or partially submerged. We like the sweet, balanced acidity of cider vinegar, but feel free to use any vinegar of your choice. To slice eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after each egg. If preferred, use a pastry bag fitted with an open star tip or large plain tip to fill the egg halves.
Instructions
- Bring 1 inch water to rolling boil in medium saucepan over high heat. Place 12 quail eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook for 4 minutes.
- When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.
- Peel eggs and slice each in half lengthwise with paring knife. Transfer yolks to small bowl. Arrange whites on serving platter, discarding 4 least attractive halves. Mash yolks with fork until no large lumps remain. Add 3 tablespoons mayonnaise, 1½ teaspoons cider vinegar, ¾ teaspoon whole-grain mustard, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon table salt, and pinch pepper. Using silicone spatula, mix and mash mixture against side of bowl until smooth.
- Distribute yolk mixture evenly among egg white halves (filling should be mounded above flat surface of whites). Serve at room temperature.To Make Ahead: The empty egg halves and filling can be refrigerated separately, wrapped tightly, for up to 2 days. Bring both to room temperature; season filling with additional mayonnaise, vinegar, salt, and pepper to taste before using.
Time
45 minutesYield
Makes 20 eggsIngredients
Ingredients
Ingredients
Why This Recipe Works
Deviled quail eggs deliver all the nostalgic appeal of classic deviled eggs in a smaller, elegant bite. As with any deviled egg, success starts with perfectly cooked eggs. So we use a steaming method to ensure tender whites and easy peeling, which is especially important for delicate quail eggs. Their small size makes them more prone to tearing, so we discard four blemished whites to ensure a polished final presentation. This also allows for there to be ample filling for the remaining eggs. For the filling, we keep things simple: a creamy blend of yolks, mayonnaise, whole-grain mustard, cider vinegar, and Worcestershire sauce creates a balanced mix of richness and tang. Mashing the yolks into a smooth paste before adding the remaining ingredients ensures a silky texture that pipes neatly, resulting in refined single-bite deviled eggs.
Before You Begin
Look for quail eggs alongside chicken eggs in the refrigerated section of specialty or Asian grocery stores. Be sure to use eggs that are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter whether the eggs are above the water or partially submerged. We like the sweet, balanced acidity of cider vinegar, but feel free to use any vinegar of your choice. To slice eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after each egg. If preferred, use a pastry bag fitted with an open star tip or large plain tip to fill the egg halves.
Instructions
- Bring 1 inch water to rolling boil in medium saucepan over high heat. Place 12 quail eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook for 4 minutes.
- When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.
- Peel eggs and slice each in half lengthwise with paring knife. Transfer yolks to small bowl. Arrange whites on serving platter, discarding 4 least attractive halves. Mash yolks with fork until no large lumps remain. Add 3 tablespoons mayonnaise, 1½ teaspoons cider vinegar, ¾ teaspoon whole-grain mustard, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon table salt, and pinch pepper. Using silicone spatula, mix and mash mixture against side of bowl until smooth.
- Distribute yolk mixture evenly among egg white halves (filling should be mounded above flat surface of whites). Serve at room temperature.To Make Ahead: The empty egg halves and filling can be refrigerated separately, wrapped tightly, for up to 2 days. Bring both to room temperature; season filling with additional mayonnaise, vinegar, salt, and pepper to taste before using.
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