Food & Cooking Recipes Appetizers Deviled Egg Recipes Lemon-and-Dill Deviled Quail Eggs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Martyn Thompson Prep Time: 50 mins Total Time: 55 mins Yield: 15 Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice. Ingredients 15 quail eggs 4 teaspoons mayonnaise ½ teaspoon Dijon mustard 1 teaspoon fresh lemon juice Coarse salt and freshly ground pepper Dill sprigs, for serving (optional) Directions Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely. Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl. Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs. Cook's Notes Quail eggs are sold in many specialty and Asian groceries, and can be ordered online at dartagnan.com. Rate it Print