Nif's Dilled Quail Eggs

“Before you say "EWWW! Quail eggs!!!", you really have to try these. They are a lot like chicken eggs, but smaller (obviously!) and a little smoother tasting. My grocery store carries them but if you can't find them, check out an Asian market. I don't put a lot of seasoning into the deviled mixture because these little guys don't want to be overpowered. They present beautifully on a nest of persley or dill and taste very good. Enjoy!”
36 half eggs

Ingredients Nutrition

  • 18 quail eggs
  • 14 cup mayonnaise (I use half fat Helllmann's)
  • 1 teaspoon fresh dill
  • salt and pepper
  • fresh dill (to garnish, optional) (optional) or chives (to garnish) (optional)


  1. Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway.
  2. Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl.
  3. To yolks, add mayo and dill. Mix very well, then salt and pepper to taste.
  4. Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half.
  5. Garnish with fresh dill or chives.

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