Deviled Quail Eggs
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your repertoire, Deviled Quail Eggs might be a recipe you should try. For 66 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 101 calories.
Cook time
45 min
Servings
8
Ingredients
10
Nutrition
per serving101 kcal
Calories
4 g
Protein
9 g
Fat
2 g
Carbs
Instructions
- 1
Carefully place eggs in a pot and add vinegar and fill with water to just cover eggs. (Quail egg shells and membranes are much tougher than chicken eggs. Vinegar helps soften the membranes to make for easier peeling). Once the liquid just starts to boil, start timing for 5 minutes. When time is up, strain off hot water and cover with cold water and ice to cool completely. Begin peeling by cracking and rolling on countertop to crack all over. Peel, rinse and dry on paper towels.
- 2
Now, cut each egg in half and pop out yolks into a small bowl.
- 3
Place whites on a serving platter.
- 4
Combine remaining ingredients with the yolks; mix and mash with a fork until creamy. Scoop yolk mixture into a Ziploc bag and cut a small piece of the bag's corner off. Pipe yolk filling into each white.
- 5
Sprinkle lightly with paprika and fresh parsley.
