What do you do when you have 25 quail eggs in the refrigerator? Make deviled quail eggs! Honestly, I think they are even better than chicken eggs because they are the perfect size to pop into your mouth in one easy bite. No muss, no fuss! And delicious!
The following recipe can also be just as easily used on chicken eggs. The measurements can be increased or decreased to taste and consistency (some people prefer a thicker yolk mixture). I've found that I never have a problem with these deviled eggs just sitting around in the fridge. They usually disappear on the first day.
Obviously you'll need eggs. Boil the quail eggs for 3 minutes. Chicken eggs will need to be cooked for at least 6 minutes to make the deviled eggs. I like to leave them in the fridge overnight. It helps with the peeling later.
The shell on the quail eggs is kind of tough so it needs to be done carefully so as not to wreck the egg. The shells seem to come off a little easier when I dip the cold eggs into hot water for about five seconds prior to peeling, and then peel them under a small stream of cold water. This also works well for chicken eggs.
Once all the eggs have been peeled it's time to cut them in half lengthwise and carefully pop the yolk into a separate bowl. After popping a few eggs into my mouth I had about a cup of yolks.
Now for the rest of the ingredients: mayonnaise, worcestershire sauce, Dijon mustard, horseradish, seasoned rice vinegar, my favorite Aromat seasoning salt (or any other salt if this isn't available), paprika and cayenne or chipotle chili powder, and fresh cilantro leaves (the last three ingredients are for garnish).
Mash the egg yolks and mix in with 1/4 cup mayo. Add 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, 1/2 teaspoon horseradish, 2 teaspoons seasoned rice vinegar. Mix well. Now add the salt to taste. I like about 6 shakes of the Aromat Seasoning, maybe about 1/4 to 1/2 teaspoon?? To make the mixture completely smooth I used my stick blender. Then I put it in a plastic baggie, snipped a tiny hole in one corner and squirted it into the waiting egg whites. You could put it in a pastry bag with a star tip if you want to get fancy. Then I sprinkle a little chili powder on some of them, a little paprika powder on some of them, and place a cilantro leaf on some of them.