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.

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.

Season with salt and pepper, then mash until smooth and creamy.

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.