Place 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 them and cool under cold running water, then carefully peel them.
Cut each egg in half. Carefully scoop all the egg yolks out and place them in a bowl. Line the egg whites on a servind board, ready to be filled.
In the bowl with the egg yolks, add in the mayonnaise, sour cream, mustard, paprika, salt and 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, cut the bread into rounds. Heat a skillet and toast the bread rounds until crisp on both sides.
Spread a little of extra mayonnaise on top of each bread slice. Top with the quail eggs, sprinkle with extra paprika and dill, and serve immediately.