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 1/2 tsp of mayonnaise on top of each bread slice.
Top with the quail eggs, sprinkle with paprika and dill, and serve immediately. Enjoy!