Deviled Quail Eggs

• 24 whole Quail Eggs
• 1/2 cups Vinegar
• 1/4 cups (Real) Mayonnaise
• 1 teaspoon Yellow Mustard
• 1 teaspoon White Or Apple Cider Vinegar
• 1 teaspoon Sugar
• 1/2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 dash Paprika, For Garnish
• 2 Tablespoons Fresh Chopped Parsley, For Garnish

1. Carefully place eggs in a pot and add vinegar and fill with water to just cover eggs.
2. (Quail egg shells and membranes are much tougher than chicken eggs.
3. Vinegar helps soften the membranes to make for easier peeling).
4. Once the liquid just starts to boil, start timing for 5 minutes.
5. When time is up, strain off hot water and cover with cold water and ice to cool completely.
6. Begin peeling by cracking and rolling on the countertop to crack all over.
7. Peel, rinse and dry on paper towels.
8. Now, cut each egg in half and pop out yolks into a small bowl.
9. Place whites on a serving platter.
10. Combine remaining ingredients with the yolks; mix and mash with a fork until creamy.
11. Scoop yolk mixture into a Ziploc bag and cut a small piece of the bags corner off.
12. Pipe yolk filling into each white.
13. Sprinkle lightly with paprika and fresh parsley.
14. I like classic deviled eggs, so I used that style of recipe here.
15. You may subsitute your favorite devilish filling!

eggs, vinegar, mayonnaise, yellow mustard, white or apple cider vinegar, sugar, salt, black pepper, paprika, fresh chopped parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/deviled-quail-eggs/ (may not work)