Deviled Quail Eggs

Directions

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