Easter Salad With Deviled Quail Eggs Recipes

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EASTER SALAD WITH DEVILED QUAIL EGGS



Easter Salad with Deviled Quail Eggs image

This beautiful Easter salad includes gently seared asparagus, green apple, radish and delightful, easy-to-make deviled quail eggs. Everyone loves deviled eggs for Easter, and your guests will be simply enchanted with these lovely, little salad-toppers!

Provided by Genevieve Morrison

Categories     Salad

Time 40m

Number Of Ingredients 16

12 quail eggs
2 chicken eggs
2½ tsp. spicy brown mustard
2 tsp. sour cream
2 tsp. mayo
Old Bay seasoning (- just a sprinkle)
flake salt (- for garnish)
salt & pepper (- to taste)
½ apple
3 radishes
20 asparagus stalks
5 oz. frisée
1 oz. fresh parmesan
1 tbsp. olive oil
salt & pepper (- to season asparagus)
fresh lemon juice (- optional (to prevent apple browning))

Steps:

  • Make your deviled quail eggs. Follow this simple deviled quail egg recipe, and store them in a sealed, refrigerated container until the salad is finished.
  • Slice ½ apple into sticks. If you want to prevent them from browning, dip them in some fresh lemon juice immediately after slicing. Thinly slice 3 radishes and slice each piece in half. Slice 20 asparagus stalks in half. Use only the pieces with spears for the salad.
  • Add 1 tbsp. olive oil to a sauté pan with asparagus spears. Sauté until gently seared. About 5-7 minutes. Season with salt and pepper.
  • Use an apple peeler to shave about 1 oz. fresh parmesan into thin slices. Assemble salad, and place 2-3 deviled quail eggs on top.

Nutrition Facts : ServingSize 1 salad, Calories 195 kcal, Carbohydrate 8 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 318 mg, Sodium 243 mg, Fiber 3 g, Sugar 5 g

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