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Easter Salad with Deviled Quail Eggs Recipe

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4.3 from 3 reviews

This Easter Salad with Deviled Quail Eggs is a vibrant, elegant dish perfect for spring celebrations. Featuring gently seared asparagus, crisp green apple, peppery radishes, and delicate deviled quail eggs, this salad combines fresh textures and flavors with a touch of parmesan. It's a delightful and visually stunning option that's both gluten free and full of fresh ingredients that will impress your guests.

  • Total Time: 50 minutes
  • Yield: 4 salads

Ingredients

Deviled Eggs

  • 12 quail eggs
  • 2 chicken eggs
  • 2½ tsp spicy brown mustard
  • 2 tsp sour cream
  • 2 tsp mayonnaise
  • Old Bay seasoning, a sprinkle
  • Flake salt, for garnish
  • Salt & pepper, to taste

Salad

  • ½ green apple
  • 3 radishes
  • 20 asparagus stalks
  • 5 oz frisée greens
  • 1 oz fresh parmesan cheese
  • 1 tbsp olive oil
  • Salt & pepper, to season asparagus
  • Fresh lemon juice (optional, to prevent apple browning)

Instructions

  1. Prepare deviled quail eggs: Boil the 12 quail eggs and 2 chicken eggs in separate pots until hard boiled. Once cooled, peel and carefully halve the quail eggs. Mix the yolks from all eggs with spicy brown mustard, sour cream, mayonnaise, and a sprinkle of Old Bay seasoning until smooth. Refrigerate the mixture and egg whites separately until assembly.
  2. Slice salad ingredients: Slice half the green apple into sticks. To prevent browning, immediately dip them in fresh lemon juice if desired. Thinly slice 3 radishes and cut each slice in half. Cut 20 asparagus stalks in half lengthwise, using only the spear halves for the salad.
  3. Sauté asparagus: Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add asparagus spears and sauté for 5-7 minutes or until gently seared and tender. Season with salt and pepper to taste, then remove from heat.
  4. Shave parmesan cheese: Use an apple peeler or vegetable peeler to shave about 1 ounce of fresh parmesan into thin slices for salad topping.
  5. Assemble salad: On each plate, arrange 5 oz of frisée greens with the seared asparagus, apple sticks, and radishes. Top each salad with 2 to 3 deviled quail eggs filled just before serving. Garnish with shaved parmesan and a sprinkle of flake salt on the eggs.

Notes

  • Do not fill the deviled eggs until ready to serve for the freshest taste. If preparing ahead, store fillings and egg whites separately and fill within 1 hour before serving.
  • Dress the salad before adding the deviled eggs to avoid covering them with dressing—they are best served 'naked.'
  • For a light and healthy dressing, try a mix of 1 tbsp sesame oil, 2 tbsp olive oil, 3 tbsp apple cider vinegar, and 1 tsp honey.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: International
  • Diet: Gluten Free

Find it online: https://cozykitchenbymaya.com/easter-salad-with-deviled-quail-eggs-recipe/