Pickled Quail Egg Deviled Bites

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A Southern Twist on Deviled Eggs: Pickled Quail Egg Deviled Bites

When it comes to Southern appetizers, deviled eggs reign supreme. But if you’re looking for a charming and elegant twist on the classic, allow me to introduce you to my Southern-Style Pickled Quail Egg Deviled Bites. These little beauties are bold, briny, and irresistibly bite-sized—perfect for your next gathering, garden party, or even a special Sunday supper.

Using quail eggs instead of chicken eggs not only makes for a more delicate presentation but also adds a luxurious feel. Their petite size is ideal for parties, and they absorb pickling flavors beautifully. I pickle them in a sweet-and-smoky brine with apple cider vinegar, garlic, peppercorns, and a hint of smoked paprika. The result? A tangy egg white with just enough complexity to intrigue your guests.

Once pickled, the yolks are whipped into a rich, Southern-style filling—complete with zesty hot sauce, sharp Dijon mustard, creamy mayo, and a pop of sweet-and-sour pickle relish. A sprinkle of chives and a dusting of paprika tie it all together with a fresh, colorful finish.

Whether you’re hosting brunch, a backyard get-together, or a holiday spread, these Southern-style deviled quail eggs will disappear faster than you can say “bless your heart.”

Southern-Style Pickled Quail Egg Deviled Bites

Ingredients:

• 12 quail eggs
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black peppercorns
• 1 garlic clove, smashed
• 1 small bay leaf
• 1/2 tsp smoked paprika
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp hot sauce (preferably Louisiana-style)
• 1 tbsp finely minced bread-and-butter pickles
• Fresh chives, finely chopped (for garnish)
• Optional: a pinch of cayenne pepper for heat

Instructions:

1. Boil the quail eggs: Bring a small pot of water to a gentle boil. Carefully add the quail eggs and boil for 4 minutes. Remove and place in an ice bath to cool. Once cooled, gently peel the eggs.
2. Pickle the eggs: In a small saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, garlic, bay leaf, and smoked paprika. Bring to a simmer, then let cool slightly. Place peeled quail eggs in a small jar or container and pour the warm brine over them. Refrigerate for at least 4 hours, preferably overnight.
3. Prepare the filling: After pickling, slice the eggs in half lengthwise and gently remove the yolks. In a small bowl, mash the yolks with mayonnaise, Dijon mustard, hot sauce, and minced pickles until smooth. Add a pinch of cayenne if desired.
4. Assemble: Pipe or spoon the filling back into the egg white halves. Arrange on a platter.
5. Garnish: Sprinkle with chopped chives and a dash of smoked paprika for a colorful, flavorful finish.

Serving Suggestion: Serve chilled as a unique and flavorful Southern appetizer. These bites pair well with iced sweet tea or a crisp glass of sparkling wine.