Quails' eggs with dill

Vaktelägg med dill

Quail eggs with dill

For a party these bite-sized eggs are so delightfully pretty that they are irresistible. They are so easy to prepare too, but they can be addictive so you might find that they disappear very quickly!

Although you could make these with hens’ eggs, quails’ eggs are a much better size for party nibbles. Quail eggs are very easy to buy in supermarkets and are often sold already hard boiled and shelled making this a particularly easy dish to prepare.

Dill is the king of herbs in Sweden and so every Swedish party must use dill. It must be some kind of old law because dill is used at every party in Sweden that I have ever been to and Swedes expect it. For this recipe, you really must use fresh dill and not dried or frozen dill.  John Duxbury


Recipe summary for quail eggs with dill


•  I usually buy quail eggs which have already been hard boiled.  These are available in many supermarkets and it saves the fiddly job of boiling and shelling them.  If you can’t find hard boiled eggs then they are easy to cook.  Firstly, make sure the eggs are taken out of the fridge a few hours in advance as they need to be at room temperature, otherwise they are likely to crack when they are cooked.  Pop the eggs into gently boiling water and simmer for 5 minutes.   Cool rapidly by removing the eggs with a slotted spoon and plunging into ice-cold water.  Peel under gently running water.  (As the shells are much thinner than chickens’ eggs the shell almost rubs off.)

•  The eggs will keep well in the fridge if placed in a shallow dish and covered with clingfilm; otherwise they can discolour a bit.

•  I like to transfer them to a black slate serving platter where the contrast of colours makes them stand out more, but do this at the table as otherwise they are likely to slide off the slate when you carry them!


12 hard boiled quail eggs
1 tbsp mayonnaise
1 tbsp dill, finely chopped
¼ tsp celery salt (it usually come with the quail eggs)


1. Cut the eggs in half.

2. Scoop out the yolk into a bowl using the handle of a teaspoon so that you don’t cut through the eggs.

3. Add the dill, celery salt and mayonnaise and mix thoroughly with a fork.

4. Taste and add more celery salt if necessary.

5. Spoon the mixture back into the eggs.

6. Put the eggs into a shallow dish and cover with clingfilm until required.

7. Transfer the eggs to a serving platter when required.


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