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Deviled quail eggs easter recipe

Deviled Quail Eggs appetizer

Course: Entree, Finger Food
Cuisine: Modern
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12
Author: The Petite Cook
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  • 6 Quail eggs
  • 12 Cereal bread slices or use 6 if you cut 2 rounds from each slice
  • 3 tbsp Mayonnaise
  • 1/2 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 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!