Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr 23 min
Prep:
5 min
Inactive:
1 hr
Cook:
18 min
Yield:
2 dozen
Level:
Easy

Ingredients

Directions

Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling. 

Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Eggs Over Easy

Recipe courtesy of Alton Brown

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Hot Pickled Quail Eggs

Smoked Salmon with Quail Egg

Recipe courtesy of David Rosengarten

Mushroom Pizza with Quail Egg

Recipe courtesy of Robert Irvine

Quail Eggs Benedict and Caviar

Recipe courtesy of Food Network Kitchen

Quail and Egg on Creamed Spinach

Recipe courtesy of Chuck Hughes|Chuck Hughes

Quail Eggs with Asparagus and Walnut Mayonnaise

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword