These adorable little deviled avocado quail eggs will be your next hit on brunches or summer parties. Delicious and so tasty to satisfy your whole fam.
I have been inspired by my foodie blogger friend Chef Ella to make a little different deviled eggs, then we are used to having in recipe books. Chef Ella has such a pretty blog along with beautiful recipes, and she even has a little cute illustrated cook book story for children ChefElla and her Famous Cupcakes, you should check it out!
Hard-boiled eggs preparation
Deviled eggs are hard-boiled egg appetizer. Egg is cut in half and cooked yolks are combined with creamy ingredients like mayo and mustard. In this recipe with avocado. Egg white part (cooked) is filled with this velvety egg yolk filling to make a one to two bite egg appetizer.
Easiest and perfect appetizer ever. I am not sure, why I haven’t tried before, and now I fall in love with this recipe. And you will surely do too!
I am going to guide you step by step with all the ingredients and pros and cons. This recipe can be easily adjusted to normal eggs. You can see on the picture and in the ingredients list, that I used quail eggs. Quail eggs are irresistible cute and very nutritive.
Why are Quail eggs so good for you
These little quail eggs are packed with protein and vitamins B6 B12, iron, magnesium, vitamin A and more. Plus they are low in calories….5 quail eggs has only 71 calories.
Of course as any other eggs, the quail egg contains cholesterol, so please eat them with moderation! How can we prepare it? Fried, scrambled, hard-boiled or deviled egg recipe.
My deviled eggs are greenish, because I used avocado. Avocado makes it so smooth and healthy looking, you won’t be able to resist. Make sure you choose ripe avocado, it has to be black from outside and on a touch it has to be soft.
Avocado is better if overripe, but not spoiled. Be careful, if it is brownish inside, it is a sign of spoiled avocado. You may accompany it with fresh bread or baguette. Quail eggs are tiny, so plan accordingly the quantity you will be preparing. I made 18 quail eggs, and it was a good snack for 3 adults, accompanied by fresh bread.
Tips and tricks
Making deviled eggs in advance
Yes you can. Hard-cooked eggs can stay in the refrigerator for up to 5-7 days (with shell on), no longer. I would recommend to make deviled eggs, no more than 2 days in advance.
You can cut the eggs and separate the egg whites from yolks, but both has to be stored in a sealed plastic bag or container, so they don’t dry up. Keep them in the refrigerator until you are ready to make the filling. I don’t recommend making the egg yolk filling in advance, because the avocado will turn brown.
Adjust this recipe to regular sized eggs
This recipe can be adjusted for normal size eggs, just think of the quantities as this: 4 quail eggs as 1 large regular egg. So approximately 4 large regular eggs, and you quadruple the quantities for regular deviled eggs.
Adding a heat to deviled eggs
I am adding to my yolk mixture also some nice hot sauce piri-piri. Piri piri sauce is Portuguese in origin and is also “especially prevalent in Angola, Namibia, Mozambique and South Africa”.
Piri-piri sauce is made from crushed chilies, citrus peel, onion, pepper, garlic, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon. And it’s so good. I find my piri-piri sauce in my local store, but if you want to make it yourself, you will find plenty of recipes on the web.
Try out more appetizer recipes
- BEST GUACAMOLE EVER, IT’S A PROMISE
- CAPRESE STYLE TOMATO & MOZZARELLA APPETIZER
- BAKED FIGS WITH GOAT CHEESE
- PROSCIUTTO CROSTINI APPETIZERS
- ROASTED BEET SALAD WITH GOAT CHEESE
AVOCADO DEVILED QUAIL EGGS
Ingredients
Deviled eggs
- 18 mini quail eggs
- 1 tbsp mayonnaise
- 1 tsp sour cream
- 1 tsp honey mustard
- ½ medium ripe avocado mashed
- ½ medium lemon for juice
- salt to taste
- pepper to taste
Garnish
- paprika powder for garnish
- 5 small chives chopped for garnish
Instructions
- In a small sauce pan, boil the quail eggs on medium-high heat for 4 minutes.
- Place the cooked quail eggs in large bowl filled with cold water, to stop the cooking. Let it cool and remove carefully the shell. Wash the quail eggs to remove small pieces of eggshell.
- With a sharp pairing knife cut the quail eggs lengthwise in half. Clean the knife every time you cut, so you don’t get your egg white dirty from the yolk.
- Remove carefully the yolks and place them in medium bowl. Add to the bowl all remaining ingredients ( mayo, sour cream, mustard, mashed avocado, lemon juice, salt and pepper) and mix well with a fork. You can use hand blender to smooth out the texture.
- Spoon into small piping bag with a star tip. And pipe small blobs inside the quail egg whites. At the end sprinkle with powdered paprika and chives.
Notes
- You can add tabasco sauce to the egg yolks to heat up these deviled eggs or sriracha.
- Or you can also sprinkle the deviled eggs with crushed red pepper or cayenne pepper.
- Use the deviled eggs within 3-4 days.
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Yes you can. Hard-cooked eggs can stay in the refrigerator for up to 5-7 days (with shell on), no longer. I would recommend to make deviled eggs, no more than 2 days in advance.
You can cut the eggs and separate the egg whites from yolks, but both has to be stored in a sealed plastic bag or container, so they don’t dry up. Keep them in the refrigerator until you are ready to make the filling. I don’t recommend making the egg yolk filling in advance, because the avocado will turn brown.
mistimaan
It was so delicious and super easy to make:)
juliarecipes
Thank you so much 😊
Megala
Wow ! These look so impressive and I wish I could get this amazing piri-piri sauce ! 🙂 Must make these soon!
juliarecipes
Oh yes, this sauce is really great, they have many varieties from extra mild to extra hot. In Canada it’s Nando brand😋
Marty
Amazing colours, the green was unreal, loved how cute they looked and it’s a perfect bite size!
Laura
These are so cute and I love that they’re so little – more bite-sized than chicken eggs. I’ll be using this recipe for Easter this year.
Julia
Thank you Laura, it’s fun playing with quail eggs, they are so cute and as you say real bite sized!
Lisa Huff
Such a great appetizer for spring and Easter! Love the idea of adding avocado! So simple, yet why have I never thought of that?!
Sandhya S
Love avocado on my eggs! This is next-level Devilled eggs. This version was really delicious!
Allyssa
I am more in love with avocado and eggs because of this perfect recipe! My whole family loved it how cute these and tasty these quail eggs were. Thanks a lot for sharing! I love it!