Appetizers and Sides

Deviled Quail Eggs

October 1, 2012
oeufs-cailles farcis

oeufs-cailles farcis

If you are patient, here is a nice recipe to serve as an appetizer for a special occasion.


  • Quail eggs
  • 2 tablespoons Mayonnaise
  • Salt and pepper
  • fresh chives


  1. Cook the quail eggs in a saucepan of boiling water for 4 minutes, drain, cool in cold water and peel the eggs.
  2. Carefully cut in lengthwise the quail eggs in half and remove the yolk of each egg.
  3. In a bowl, mix the yolks with the mayonnaise, salt, pepper and finely chopped chives.
  4. Using a pastry bag or a small spoon, fill the egg halves with the mixture, cool at least 30 minutes and serve.

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