Quail Egg Appetizer

Recipe by
Laura Castro
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A plate features quail eggs, tomatoes, salami, and olives ready to eat.

This recipe features healthy, Iowa-grown quail eggs.

  • 24 quail eggs
  • Black olives
  • Green olives
  • Iceberg lettuce
  • Salami
  • Cherry tomatoes
  • Crackers
Featured Iowa Ingredients
  1. Cover 24 quail eggs completely with water and warm it up using medium-low heat. 
  2. Allow the water to boil for 5-10 min. 
  3. Drain the hot water and rinse the eggs three times with cold water. Cover the eggs with cold water and add some ice cubes and one or two tablespoons of baking soda. 
  4. Mix gently and allow the eggs to completely cool off for 15 to 30 minutes. 
  5. Refrigerating the eggs ahead of time could make them easier to peel.
  6. Peel the eggs and cut them in half right before it is time to serve them.
  7. Set deli black and green olives or stuffed olives in a bowl.
  8. Decorate your serving plate with iceberg lettuce leaves. 
  9. Arrange deli salami or any other sliced deli meat on both sides of the platter.
  10. Arrange your halved cherry tomatoes over half of the lettuce leaves and arrange the quail eggs in rows on the other side of the platter. 
  11. Serve with crackers, salt and pepper.  Don't forget your serving tongs!

This recipe was inspired by Yummly’s recipe

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