Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easter Salad with Deviled Quail Eggs

  • Author: Martha
  • Total Time: 45 minutes

Description

Easter Salad with Deviled Quail Eggs is a vibrant and elegant dish that combines fresh, crisp greens with the rich flavors of deviled quail eggs, making it a perfect centerpiece for your Easter celebration. The salad typically features a mix of tender lettuces, arugula, or spinach, and is often adorned with colorful vegetables like radishes, carrots, or cherry tomatoes for added texture and brightness. The star of the dish is the deviled quail eggs, which are creamy and slightly tangy, with a hint of mustard and spices in the filling, offering a luxurious and bite-sized treat. Garnished with fresh herbs, edible flowers, or a light vinaigrette, this salad brings together a balance of fresh, savory, and creamy elements, making it a delightful, show-stopping addition to any spring meal.

Ingredients

Scale

Here’s what you’ll need to make this delicious Easter Salad with Deviled Quail Eggs:

For the Salad:

  • 4 cups mixed salad greens (e.g., baby spinach, arugula, watercress)
  • 1 cup radishes, thinly sliced
  • 1 cup carrots, julienned or thinly sliced
  • 1 small cucumber, thinly sliced
  • ½ cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced (optional)
  • 1/3 cup chopped fresh herbs (such as parsley, chives, or dill)
  • Salt and pepper, to taste

For the Deviled Quail Eggs:

  • 12 quail eggs (about 6–8 eggs per serving)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • Salt and pepper, to taste
  • Paprika or fresh herbs for garnish

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Ingredient Highlights

  • Quail Eggs: A rich source of protein and nutrients, quail eggs are smaller and more delicate than regular chicken eggs. Their rich flavor makes them perfect for deviled eggs.
  • Mixed Greens: The fresh salad greens provide a light and crisp base for the dish, offering essential vitamins and minerals for a healthy, balanced meal.
  • Radishes & Carrots: Radishes add a mild spice, while carrots contribute a natural sweetness and color to the salad.
  • Olive Oil: Extra virgin olive oil is full of healthy fats and enhances the flavor of the dressing without overpowering the other ingredients.

Instructions

Follow these simple steps to create the perfect Easter Salad with Deviled Quail Eggs:

Prepare the Deviled Quail Eggs:

  1. Boil the Quail Eggs: Begin by placing the quail eggs in a saucepan and covering them with water. Bring the water to a boil, then lower the heat and simmer for 4-5 minutes. Once they are cooked, remove the eggs from the water and cool them in an ice bath or under cold running water.
  2. Peel the Eggs: After the eggs have cooled, peel them carefully, ensuring the delicate quail eggs don’t break.
  3. Prepare the Filling: Slice the peeled eggs in half lengthwise, removing the yolks and placing them in a bowl. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, lemon juice, white vinegar, salt, and pepper to the yolks, and stir to combine until smooth and creamy.
  4. Fill the Eggs: Spoon or pipe the yolk mixture back into the halved egg whites. Garnish with a sprinkle of paprika or finely chopped herbs for extra flavor.

Prepare the Salad:

  1. Assemble the Salad: In a large mixing bowl, combine the mixed greens, radishes, carrots, cucumber, cherry tomatoes, and red onion. Toss the ingredients together gently.
  2. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), salt, and pepper until well emulsified.
  3. Dress the Salad: Drizzle the dressing over the salad and toss until the greens are well-coated.

Assemble the Dish:

  1. Top with Deviled Quail Eggs: Arrange the deviled quail eggs on top of the dressed salad. Garnish with fresh herbs like parsley or chives for added freshness.

Serve:

  1. Serve and Enjoy: Serve the salad immediately as a beautiful and vibrant side dish or light main course.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 6-8
  • Calories: 180-200 kcal
  • Fat: 12g
  • Carbohydrates: 15g
  • Protein: 9g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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