Classic Deviled Quail Eggs

Ingredients

• 3 quail eggs
• 1 teaspoon mayonnaise
• ¼ teaspoon Dijon mustard
• ¼ teaspoon white vinegar or lemon juice
• Salt, to taste
• Black pepper, to taste
• Pinch of paprika (for garnish)
• Fresh herbs (optional, for garnish - like chives or parsley)

Instructions

1. Boil the Quail Eggs: Bring a small pot of water to a boil. Gently lower in the quail eggs and boil for 3 minutes. Immediately transfer to ice water to cool for 5 minutes.


2. Peel the Eggs: Carefully crack and peel the eggs under running water to help loosen the shells.


3. Prepare the Filling: Slice each egg in half lengthwise. Gently remove the yolks and place them in a small bowl.


4. Mix the Yolks: Mash the yolks with mayonnaise, Dijon mustard, vinegar (or lemon juice), a pinch of salt, and a little black pepper until smooth.


5. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites.


6. Garnish and Serve: Sprinkle with a pinch of paprika and fresh herbs if desired. Serve immediately or chill for a few minutes before eating.