Holidays are just around the corner, and traditional deviled eggs make a simple yet stunning appetizer to entertain your guests.
Deviled eggs are hard-boiled eggs, cut in half and filled with hard-boiled yolk mixed with other ingredients. The most traditional recipes always include at least two of those key flavorings: mayonnaise, mustard, anchovies, pickle relish, paprika and bacon.
Trust me, I’ve made researches for days, drooling at pictures and taking notes from fabulous deviled eggs variations the food web has to offer.
Deviled eggs are super popular in the United States, but not only there. In France, they are called œuf mimosa, – Of course, french make things sounds always more romantic.
In Sweden, the deviled egg is a traditional dish on the Easter Smörgåsbord, where the yolk is mixed with caviar, sour cream, optionally chopped red onion, and decorated with chives or dill and a piece of anchovy.
You can really get creative with this recipe, your favorite ingredients and seasonings give you endless possibilities!
My Deviled Quail Eggs appetizer is personal favorite version. I keep the eggs basic, but I really enjoy the flavor combinations you get, and the crispy cereal bread makes a crunchy and yummy base. It reminds me of a tapas or bruschetta with an elegant twist.
If you are a fan of crispy bacon or pancetta,( and I would say Parma ham also!), you can of course add some.
I made these Deviled Quail Eggs recently for my birthday party and disappeared within seconds, so quickly I couldn’t even taste one. So, make sure you learn from my mistakes and cook up a huge batch of these festive and delicious bites.
- 6 Quail eggs
- 12 Cereal bread slices (or use 6 if you cut 2 rounds from each slice)
- 3 tbsp Mayonnaise
- ½ tsp Dijon Mustard
- 1-1/2 full tbsp Sour cream
- Kosher salt & black pepper to taste
- Smoked paprika to taste
- Dill sprigs for garnish
- Put the eggs in a pot filled with cold water, cover with a lid and bring to a boil.
- Turn the heat off and let the eggs sit for 2 mins.
- Drain and cool under cold running water, then peel them.
- Cut each egg in half. Carefully scoop all the egg yolks out and place them in a bowl. Line the egg whites , ready to be filled.
- In the egg yolks bowl, mix in sour cream, mustard, paprika, salt&pepper to taste. Stir until well combined.
- Transfer the mixture into a piping bag and fill each quail egg. Refrigerate until ready to serve.
- With the help of a cookie cutter, shape the bread into rounds. Heat a skillet and toast the bread until crisp on both sides.
- Spread ½ tsp of mayonnaise on top of each bread slice.
- Top with the quail eggs, sprinkle with paprika and dill, and serve immediately. Enjoy!