Comfort Food: Peppery Deviled Quail Eggs with Greek Yogurt

Ingredients

• 18 large quail eggs
• 120 g plain Greek yogurt (2% or whole)
• 1 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tsp ground black pepper
• 1 tbsp fresh chives, finely chopped(optional)
• 1 tbsp fresh parsley, finely chopped(optional)
• 1 tsp apple cider vinegar
• 1/4 tsp salt(optional)
• 1/4 tsp paprika (optional garnish)(optional)

Instructions

1. 1

   Cook the quail eggs: place them in a small saucepan and cover with cold water by 1–2 inches. Bring to a gentle boil, then reduce to a steady simmer and cook for 15 minutes.

2. 2

   Cool and peel: drain the hot water, rinse eggs under cold water, then peel carefully. Pat dry, then cut each egg in half lengthwise and transfer yolks to a bowl; arrange whites on a serving plate.

3. 3

   Make the filling: mash the yolks with Greek yogurt, Dijon mustard, mayonnaise, apple cider vinegar, black pepper, and chopped chives/parsley (and salt if desired) until smooth and thick.

4. 4

   Fill and finish: spoon or pipe the deviled mixture into the egg white halves. Sprinkle with a little extra black pepper and paprika if using. Serve chilled or at cool room temperature.