After topping my White Castle sliders with fried quail eggs last week I still had some of the tiny eggs left over and really had no idea what to do with them. Then I had an idea. Why not try making them into deviled eggs?
After boiling the leftover quail eggs for about five minutes I ran them under cold water and peeled them before slicing each egg in half lengthwise. Then I scooped out the yolks using a teaspoon and combined them in a bowl with mustard and mayonnaise before filling the egg halves back up with the yolk mixture and sprinkling them with paprika.
I’ll be the first to admit that these aren’t very “dude food” like at all, but you know what? I don’t care because they look awesome and tasted even better! It’s funny, I can totally imagine some fancy restaurant serving these just because “deviled quail eggs” sound so fancy, when in reality they’re exactly like regular deviled eggs but they’re just WAY smaller.
As awesome as my deviled quail eggs were though if it came down to it and I had to choose between these and regular deviled eggs I’d pick the regular deviled eggs in a second. Why you ask? One simple reason, the size. The deviled quail eggs were good and all, but I’m pretty sure that I’d have to eat about 200 of them to actually get full.