Name: Deviled Quail Eggs
Prep time: 15 minutes
Cook time: 4-6

Elevate your appetizer game to a whole new level and tantalize your taste buds with this trio of delectable bites! Whether you enjoy the classic tang of Worcestershire sauce and paprika or the creamy richness of cream cheese, bacon and jalapeño, each bite promises a burst of flavour!

And for those craving a fiery kick, we even deviled our spicy scorching hot pickled quail eggs to create a mouthwatering sensation that will impress your guests and leave you craving more!

Ingredients

Classic Deviled Quail Eggs

6 peeled, hard boiled quail eggs, cut in half, white and yolk separated
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/2 tsp paprika
2 tbsp mayonnaise
2 tsp finely chopped chives

Jalapeño Deviled Quail Eggs

6 peeled, hard boiled quail eggs, cut in half, white and yolk separated
1 tbsp cream cheese
1 tbsp mayonnaise
2 tsp finely chopped bacon
2 tsp finely shredded cheddar cheese
2 tsp finely chopped jalapeños

Spicy Pickled Deviled Quail Eggs

6 Spring Creek Scorching Hot Pickled Quail Eggs, sliced in half, white and yolk separated
1/2 tsp ground mustard
1 tsp hot sauce
1 tbsp mayonnaise
1 tbsp finely chopped celery
1 tbsp finely crumbled blue cheese

Instructions

Assembly - Classic Deviled Quail Eggs

Place egg yolks in a small bowl. Add Worcestershire sauce, ground mustard, paprika, mayonnaise and mix well until mixture is smooth. Place in a small piping bag with a star tip. Pipe filling back into the hole of each egg white. Garnish with chives and serve.

Assembly - Jalapeño Deviled Quail Eggs

Place egg yolks in a small bowl. Add cream cheese, mayonnaise, chopped bacon, cheddar cheese, jalapeños and mix well until mixture is smooth. Place in a small piping bag with a star tip. Pipe filling back into the hole of each egg white. Garnish with a little bacon a thin jalapeño slice and serve.

Assembly - Spicy Pickled Deviled Quail Eggs

Place egg yolks in a small bowl. Add ground mustard, hot sauce, mayonnaise, chopped celery, crumbled blue cheese and mix well until mixture is smooth. Place in a small piping bag with a star tip. Pipe filling back into the hole of each egg white. Garnish with chopped celery, a dot of hot sauce, blue cheese and serve.