The recipe is simple. Though making them is difficult. It requires gentleness and patience. Finding quail eggs can be hard, depending on where you live. Once you find them, peeling is a trick. You have to be very gentle! Then getting the yolks out, while leaving the little fragile white intact is hard. Filling and transporting them is even hard. But they are so pretty when finished, and they taste so good :)
20 Quail Eggs 2 1/2 tbsps. Mayonnaise 1 tsp. Horseradish mustard (any mustard will work--horseradish just gives it a little zip) paprika for garnish
Hard boil the quail eggs until done. Once cooled GENTLY peel and slice in half. Remove the yolks and put in a small mixing bowl. Add the mayo and the mustard to the yolk. Mix well. Use a pastry bag (with fancy nozzle if you want) to squeeze filling back into the egg white. Sprinkle paprika on top.
Beginner Chef Tips: Be very careful removing the shell. The shell likes to stick to the egg and you can easily break the white. Also, you will be able to see the yolk sometimes through the white. That means it is very close to the edge. That part is particularly fragile. You will get the hang of it as you go.