Deviled Quail Eggs appetizer
 
Prep time
Cook time
Total time
 
Author:
Recipe type: finger food, entrée
Cuisine: Modern
Serves: 12
Ingredients
  • 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
Instructions
  1. Put the eggs in a pot filled with cold water, cover with a lid and bring to a boil.
  2. Turn the heat off and let the eggs sit for 2 mins.
  3. Drain and cool under cold running water, then peel them.
  4. 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.
  5. In the egg yolks bowl, mix in sour cream, mustard, paprika, salt&pepper to taste. Stir until well combined.
  6. Transfer the mixture into a piping bag and fill each quail egg. Refrigerate until ready to serve.
  7. With the help of a cookie cutter, shape the bread into rounds. Heat a skillet and toast the bread until crisp on both sides.
  8. Spread ½ tsp of mayonnaise on top of each bread slice.
  9. Top with the quail eggs, sprinkle with paprika and dill, and serve immediately. Enjoy!
Recipe by The Petite Cook at https://www.thepetitecook.com/deviled-quail-eggs-appetizer-a-traditional-easter-recipe-with-a-twist/