Deviled Quail Eggs

Deviled Quail Eggs 

So I found these adorable quail eggs at the local Asian market next to the thrift shop I frequent for my up-cycling business.  I had to have them, and when I got home, my husband asks "Are you going to devil those!?" can you hear his excitement? Well, I did it, and see just how below, these were super fast and actually really fun!
 
 Ingredients:

2 Doz Quail Eggs
1tbsp mayo + 1/2 tsp
1 tsp yellow mustard
1/2 tsp dijon mustard
Paprika to garnish (or olives, or what ever you like :))

Directions:
Boil Eggs for about 5 minutes in a low boil. Remove from heat, and place under cold running tap. Once eggs are cool to the touch you're ready to peel. Now quail eggs have much softer shells than chicken eggs, but the inner membrane that lies just beneath is still very tough so it takes a little getting used to. First gently tap your egg on all sides on a flat surface like the counter to crack the shell all the way around. Next look for the spot that took the dent the best (this is where you usually find the pocket of air hiding. you will gently pinch the egg shell off here to give you a hold on the shell and inner membrane once you have this hole started gently pull the shell off piece by piece and place in the pan so that when you're done you can make one last rinse to get all the shells off (they are super tiny so they stick on everything).

Next you will cut your eggs in half the long way and place all your yolks in a small bowl. Mix the ingredients listed above with your yolks until there are no lumps. 















Place yolk mix into a sturdy freezer zip-lock bag as shown below, avoid getting egg on sides and attempt to get it all close to the corner of the bag.  Cut a 1/2" piece off tip to leave a very small hole to pipe your egg yolk back into your little whites! Carefully refill your empty eggs being sure to get them all about even.

 I topped mine with paprika and served!

Voila! Deviled eggs!