Delicious Ways to Enjoy Quail Eggs (Including Deviled Quail Eggs)
Quail eggs are tiny but packed with flavor. This guide includes a standout deviled egg recipe—plus ideas for serving, cooking, and pickling quail eggs.
If you’re raising Coturnix quail, chances are you’ve asked yourself, What else can I do with all these eggs? Sure, they’re delicious boiled or scrambled, but there’s a whole world of quail egg recipes beyond breakfast.
At our Coturnix hatchery, Forget-Me-Not Quail Farm, we raise hundreds of birds, which means we’ve tested (and tasted) a lot of ways to use up our extras. Curious about raising your own quail for eggs like these? Here’s why quail farming might be the perfect addition to your homestead.
Whether you’re looking for a crowd-pleasing appetizer, a delicate garnish, or just a fancier way to enjoy your hard work, these quail egg delicacies are worth a try.
Let’s start with a favorite—our spicy, herby twist on deviled eggs.
Little Devils: Spicy Herb Deviled Quail Eggs
These deviled quail eggs are anything but basic—creamy, zesty, and finished with a kick of heat and a burst of fresh herbs.
Start by boiling your quail eggs in water with a splash of vinegar (this helps with peeling). After 3 minutes, transfer them to an ice bath to cool, then gently peel and halve each egg.
Pop out the yolks and mash them with mayo, Dijon mustard, and a splash of apple cider vinegar. Stir in finely grated garlic, chopped parsley, and a bit of minced hot pepper—just enough to warm things up without overpowering the flavor. A touch of smoked paprika ties it all together.
Spoon or pipe the mixture back into the whites, then top with extra parsley, cracked pepper, and flaky sea salt for a bold and beautiful finish.
Spicy Garlic-Parsley Deviled Quail Eggs
This post may contain paid links. If you make a purchase using the links in this recipe, I may earn a commission.
Equipment
- Piping Bag optional
Ingredients
- 24 Quail Eggs
- 2½ tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp Apple Cider Vinegar
- 1 small Garlic Clove finely grated or minced
- 1 Hot Pepper
- 1 tbsp Fresh Parsley
- Salt and Pepper to taste
- Smoked Paprika for garnish
Instructions
- Bring a small saucepan of water to a boil. Add ½ cup of white vinegar to help soften the shells. Gently lower in the quail eggs with a slotted spoon and boil for 3 minutes.24 Quail Eggs
- Transfer immediately to a bowl of ice water and chill for at least 10 minutes. Once fully cooled, gently roll each egg to crack the shell, then peel carefully. Rinse to remove any remaining bits of shell and pat dry.
- Slice each egg in half lengthwise and scoop the yolks into a small bowl. Arrange the whites on a platter.
- Mash the yolks with mayonnaise, mustard, vinegar, garlic, minced hot pepper, and parsley.2½ tbsp Mayonnaise, 1 tsp Dijon Mustard, 1 tsp Apple Cider Vinegar, 1 small Garlic Clove, 1 Hot Pepper, 1 tbsp Fresh Parsley
- Season with salt and pepper, then mash until smooth and creamy.Salt and Pepper
- Spoon the filling into a piping bag or zip-top bag with the corner snipped off. Pipe the yolk mixture into each egg white.
- Finish with a light dusting of smoked paprika and a sprinkle of chopped parsley or thin sliver of hot pepper for flair.Smoked Paprika
Notes
- Make ahead: You can boil and peel the eggs a day ahead and store them uncut in an airtight container in the fridge.
- Heat level: Jalapeño adds mild heat; use serrano or chili flakes for more kick.
- Presentation tip: Broil briefly (30–60 seconds) for a lightly toasted finish, or drizzle with olive oil and flake salt for an upscale look.
Nutrition
More Quail Egg Recipes Worth Trying
These tiny eggs lend themselves to all sorts of recipes—both elegant and playful. Here are some ideas to explore next time you’ve got extras on hand.
Herb-Rolled Quail Eggs
Roll peeled quail eggs in za’atar (a Middle Eastern spice blend made with sumac, sesame seeds, oregano, and thyme) for a flavorful snack. A drizzle of olive oil makes them extra luxurious. Get the full recipe here.
Mini Scotch Eggs
Wrap each raw quail egg in sausage, roll in breadcrumbs, and fry or bake until golden. These make for a perfect on-the-go breakfast or party appetizer. Try this quail egg dish for yourself.
Quail Egg Toppers
Fry quail eggs sunny side up and use them to top seared scallops, crostini, or grilled asparagus. They make any dish instantly more impressive. One of my favorite ways to use leftover quail eggs? Toss them into a hot pan of fried rice. It’s fast, flavorful, and surprisingly filling.
Quail Egg Ravioli
For an elegant dinner, fold a raw quail egg into homemade pasta or a wonton wrapper. Gently poach or steam until the white is set but the yolk is still soft. See how to make it step-by-step.
Pro tip: When working with quail eggs, consider using a pair of quail egg scissors to make cracking easier and cleaner. These are the scissors I use.
Pickled Quail Eggs: Bold Flavors in a Tiny Bite
Pickling is one of my favorite ways to use up extra eggs—and thanks to their small size, quail eggs soak up flavor fast. Whether you’re making a small batch to snack on or prepping for your pantry, these recipes deliver bold, craveable results.
If you’re new to pickling quail eggs, this beginner-friendly recipe walks you through the basics with simple steps and everyday ingredients.
Here are six other flavorful options to try:
- Hot Pickled Quail Eggs – Bring the heat with a brine that packs a spicy punch.
- Cajun Pickled Quail Eggs – Bold, zesty, and full of southern-inspired flavor.
- Beet-Pickled Quail Eggs – Naturally vibrant and sweet-savory with earthy undertones.
- Golden Pickled Quail Eggs – A turmeric-rich brine that’s as beautiful as it is tasty.
- Red Wine Vinegar Pickled Quail Eggs – Tangy and refined, perfect for a charcuterie board.
- Dill Pickled Quail Eggs – A garden-fresh classic with plenty of herby flavor.
Quail Egg Nutrition: The Good, the Surprising, and the Small Print
Quail eggs aren’t just adorable—they’re also packed with nutrients. Here are a few facts to help you understand what makes them different:
- High yolk-to-white ratio: More richness, more flavor.
- More protein: About 2% more than chicken eggs, despite being smaller.
- Allergy-friendly: Many people with chicken or duck egg allergies can tolerate quail eggs.
- Higher in cholesterol: One quail egg contains nearly the same amount of cholesterol as a whole chicken egg. Not a problem in moderation.
Still not sure if quail eggs are for you? Start small—like, literally. Just one batch of deviled quail eggs might change your mind.
Frequently Asked Questions About Quail Eggs
Here are a few questions I get asked often—especially by folks who are just getting started with these tiny but mighty eggs.
Love these ideas? Pin this post to save it for later—and come back when you’re ready to whip up something special with your quail egg stash!
Whether you’re raising your own quail or just picked up a pack of eggs from a local farm, there’s no reason to let them go to waste. From pickled to broiled to fried and fancy, quail eggs deserve a spot in your kitchen.
Got a favorite recipe using quail eggs? I’d love to hear it—drop it in the comments!