Lemon-and-Dill Deviled Quail Eggs

Deviled quail eggs and whiskey switchels
Photo: Martyn Thompson
Prep Time:
50 mins
Total Time:
55 mins

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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

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