Truffle Stuffed Quail Eggs


These truffle stuffed quail eggs are very festive served on a skewer. You can also serve them the old fashioned way, in halves on a plate.

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Truffle stuffed quail eggs
Veronique van Ohmydish

Made by Véronique

Published at 2019-12-22, this recipe is for 8 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-02-2021

30 minutes 8 people Snacks
Truffle stuffed quail eggs


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  • 18 quail eggs
  • 1 tablespoons truffle paste
  • 2 tablespoons mayonnaise
  • pepper and salt to taste
  • fresh parsley or chives for garnish
Truffle stuffed quail eggs ingredients
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Kitchen equipment

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  • small pan
  • cutting board & chef's knife
  • small bowl
  • spoon
  • small piping-bag without nozzle
  • 18 small skewers
  • glas or piece of fruit wrapped with tin foil

Truffle Stuffed Quail Eggs

30 minutes 8 people Snacks

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Preparation -- 10 minutes

Add the quail eggs in a small pan and fill with water. Bring to a boil and as soon as the water starts to boil, you cook the tiny eggs about 3 minutes.

Place them under running cold water and peel them. You can refrigerate them first, it's easier to peel them when they're very cold. Finely chop the parsley or chives.  

Truffle stuffed quail eggs
Truffle stuffed quail eggs

Finishing the truffle stuffed quail eggs -- 20 minutes

Remove the bottom of the egg and use a tiny spoon to remove the egg yolks. Combine them mayonnaise and truffle paste in a small bowl and season with pepper and salt.

For an easy version you can divide the eggs into halves instead of serving them onto skewers. Add the egg yolk mixture to a small piping-bag and add the eggs to a skewer.

You can stick those skewers into a piece of fruit covered with tin foil (as pictured - like half a lemon or orange) or in a glass. Fill the eggs with the egg yolk mixture and garnish with parsley or chives. Enjoy!

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