Deviled Quail Eggs with Dijon and Smoked Paprika

Ingredients

• 8 large quail eggs
• 2 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/4 tsp kosher salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Bring a small pot of water to a gentle boil. Carefully add the quail eggs and boil for 5–6 minutes.

2. 2

   Drain and cool the eggs under cold running water until cool to the touch, then peel. Halve the eggs lengthwise and place yolks in a bowl while arranging whites on a plate.

3. 3

   Mash the yolks until smooth. Stir in mayonnaise, Dijon mustard, smoked paprika, and season with salt and pepper to taste until creamy.

4. 4

   Spoon or pipe the filling back into the egg halves. Sprinkle with a pinch of extra smoked paprika if desired and serve.