Follow the recipe for deviled quail eggs. Don’t fill them right away. Carefully place the whites in a sealable container and refrigerate them. Place the filling in a pastry piping bag with a tip, and use a twisty-tie to seal the bag just above the tip, then, use another to seal the bag at the top. That way, when you’re ready to serve, you just have to place the whites in the salads, remove the twisty-ties and fill them.