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.
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
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