Deviled eggs are a traditional recipe from French cuisine. Here is a festive version: a quail egg deviled egg recipe to serve as an appetizer or starter for Easter.
Boil the quail eggs in water for 5 minutes. Rinse the eggs under cold water immediately after cooking to stop the cooking process.
Peel the quail eggs.
Cut them in half, remove the yolks.
Blend the cooked egg yolks with homemade mayonnaise. Season with salt and pepper.
To finish, place the mayonnaise mixture into the hollows of the quail eggs using a piping bag. Sprinkle with chopped parsley and serve.
0 servings
4
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