Deviled Quail Eggs appetizer
Prep time
Cook time
Total time
Recipe type: finger food, entrée
Cuisine: Modern
Serves: 12
  • 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
  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