Deviled Manchester Quail Eggs

Deviled quail eggs are a delightful appetizer or a great snack. Use your imagination with ingredients—you may be surprised at how good they are with non-traditional fillings. Make them as simple or complex as you like. 

By / Photography By Shell Royster | April 24, 2018

Ingredients

Eggs with Dill Pickle
  • 12 quail eggs
  • 1 teaspoon white vinegar
  • 3 tablespoons sweet onion, minced
  • 1½ teaspoons dill pickle minced; keep juice
  • 1 tablespoon mayonnaise
  • 1½ teaspoons Dijon mustard
  • Sprig of parsley or dill for garnish (optional)
Eggs with Dill and Smoked Paprika
  • 12 Manchester Quail Eggs
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried dill
  • Fresh dill for garnish (optional)
Eggs with Hummus and Lemon
  • 12 Manchester Quail Eggs
  • 3 tablespoons homemade or prepared roasted red pepper hummus
  • Lemon
  • Crushed walnuts (optional)

Instructions

For eggs with dill pickle:

In a saucepan, add 1 teaspoon white vinegar to enough water to cover eggs. Boil eggs for 4 minutes. Place boiled eggs in ice bath for 5 minutes and peel. 

Slice eggs and separate yolk and whites. 

Mix yolk, onion, pickle, pickle juice from mincing, mayonnaise and Dijon mustard. Spoon into each egg. Place on serving plate. Garnish with a sprig of parsley or dill if desired. 

For eggs with dill and smoked paprika:

Prepare eggs as above. 

Mix sour cream, mayonnaise, smoked paprika and dried dill. Spoon into each egg. Garnish with fresh dill. 

For eggs with roasted red pepper hummus and lemon:

Prepare eggs as above.  

Fill each egg with hummus. Add a light squeeze of lemon juice. Sprinkle with toasted walnuts if desired. 

Serves 12

More Quail Recipes

Quail Eggs in Purgatory

This quick, easy dish is great for breakfast or brunch. “Purgatory” refers to the heat of this dish, which can be turned up or down; experiment with chipotle peppers or adobo sauce, or just stick w...

Ingredients

Eggs with Dill Pickle
  • 12 quail eggs
  • 1 teaspoon white vinegar
  • 3 tablespoons sweet onion, minced
  • 1½ teaspoons dill pickle minced; keep juice
  • 1 tablespoon mayonnaise
  • 1½ teaspoons Dijon mustard
  • Sprig of parsley or dill for garnish (optional)
Eggs with Dill and Smoked Paprika
  • 12 Manchester Quail Eggs
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried dill
  • Fresh dill for garnish (optional)
Eggs with Hummus and Lemon
  • 12 Manchester Quail Eggs
  • 3 tablespoons homemade or prepared roasted red pepper hummus
  • Lemon
  • Crushed walnuts (optional)

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