Easter Salad with Deviled Quail Eggs Recipe

It’s Easter Sunday at my house, and the air is filled with the happy chaos of family gathering. The aroma of roasting lamb wafts from the kitchen, but amidst all the traditional Easter fare, there’s one dish that consistently steals the show and earns rave reviews year after year: our Easter Salad with Deviled Quail Eggs. It’s vibrant, refreshing, and utterly delicious – a perfect embodiment of springtime on a plate. Even my pickiest eaters, who usually side-eye anything green, willingly devour this salad, especially those adorable, creamy deviled quail eggs. This isn’t just another salad; it’s a celebration of fresh flavors and textures, and it has become an indispensable part of our Easter feast, and I’m thrilled to share this beloved recipe with you so you can bring a touch of springtime elegance to your own table.

Ingredients

The beauty of this Easter Salad lies in the harmonious blend of fresh, seasonal ingredients. Each element plays a crucial role in creating a symphony of flavors and textures that will tantalize your taste buds. Let’s delve into each ingredient, exploring why they are chosen and how to select the best for your salad.

• For the Salad:
  • Mixed Spring Greens (8 oz): The foundation of our salad, mixed spring greens offer a delicate and slightly sweet base. Look for a vibrant mix that includes baby spinach, romaine lettuce, red leaf lettuce, and maybe some arugula for a peppery kick. Pre-washed mixes are convenient, but if you’re using loose greens, ensure they are thoroughly washed and dried. Consider the freshness – avoid greens that are wilted or have brown spots. The variety of greens contributes to a more complex flavor profile and visual appeal compared to just one type of lettuce.
  • Asparagus (1 pound, trimmed and blanched): Asparagus, a quintessential spring vegetable, adds a tender-crisp texture and a subtle grassy sweetness. Choose firm, bright green spears with tightly closed tips. Thicker spears are generally more flavorful. Blanching asparagus briefly in boiling water and then shocking it in ice water helps retain its vibrant color and crispness while making it tender. Don’t overcook it, as it will become mushy. If asparagus isn’t your favorite, you could substitute with blanched green beans or sugar snap peas for a similar spring vibe and texture.
  • Radishes (1 bunch, thinly sliced): Radishes provide a delightful peppery bite and a satisfying crunch, along with a beautiful pop of color. Select firm, brightly colored radishes. Smaller radishes tend to be milder in flavor. Thinly slicing them, preferably with a mandoline or a sharp knife, ensures they are evenly distributed and their flavor isn’t overwhelming. If you prefer a milder flavor, you can soak the sliced radishes in ice water for about 10 minutes to reduce their sharpness. Alternatively, you can use watermelon radishes for a milder, sweeter taste and stunning visual appeal.
  • English Cucumber (1, thinly sliced): English cucumbers, also known as seedless cucumbers, offer a refreshing coolness and a gentle crunch without the bitterness sometimes found in regular cucumbers. Their thin skin means you don’t need to peel them. Choose firm cucumbers that are dark green and unblemished. Slicing them thinly enhances their delicate flavor and texture in the salad. If you don’t have English cucumbers, regular cucumbers will work, but you might want to peel them and remove some of the seeds to avoid bitterness.
  • Cherry or Grape Tomatoes (1 pint, halved): Sweet and juicy cherry or grape tomatoes add bursts of flavor and vibrant color. Choose tomatoes that are firm, plump, and deeply colored, indicating ripeness and sweetness. Halving them releases their juices and makes them easier to eat in the salad. Heirloom cherry tomatoes, if available, offer a more intense and varied flavor profile. For a different texture and sweetness, consider using roasted cherry tomatoes – roasting intensifies their sweetness and adds a slightly caramelized flavor.
  • Fresh Dill (1/4 cup, chopped): Fresh dill brings a bright, herbaceous, and slightly lemony flavor that complements the other ingredients beautifully. Fresh dill is essential for its delicate aroma and flavor – dried dill is not a suitable substitute in this recipe. Choose dill that is vibrant green and fragrant. Chop it finely just before adding it to the salad to preserve its fresh flavor. If you are not a fan of dill, fresh parsley or chives could be used as a milder alternative, though dill is truly the star here.
• For the Deviled Quail Eggs:
  • Quail Eggs (18): These petite eggs are the stars of the show, adding an elegant touch and a richer flavor compared to chicken eggs. Quail eggs are readily available in many supermarkets, often in the specialty egg section or international food aisles. Look for eggs that are clean and uncracked. Their smaller size and speckled shells make them visually appealing and perfect for deviling. If you absolutely cannot find quail eggs, you can use regular chicken eggs, but the presentation and delicate flavor will be slightly different. If using chicken eggs, you’ll likely only need 6-8 for a similar quantity of deviled eggs.
  • Mayonnaise (1/4 cup): Mayonnaise provides the creamy base for the deviled egg filling. Use a good quality mayonnaise for the best flavor. Homemade mayonnaise will elevate the dish even further, but a store-bought full-fat mayonnaise works perfectly well. For a tangier flavor, you can use a mayonnaise made with olive oil or add a squeeze of lemon juice to your regular mayonnaise. For a lighter option, you can substitute part of the mayonnaise with Greek yogurt or avocado, but it will alter the traditional deviled egg flavor and texture slightly.
  • Dijon Mustard (1 teaspoon): Dijon mustard adds a subtle tang and depth of flavor to the deviled egg filling. Dijon mustard is preferred for its smooth texture and sharp, clean flavor. Avoid using yellow mustard, which is too mild and sweet. For a spicier kick, you can use a whole grain Dijon mustard. A small amount of horseradish cream can also be added for extra zing, if desired.
  • White Wine Vinegar (1 teaspoon): White wine vinegar adds a touch of acidity that balances the richness of the mayonnaise and mustard and brightens the overall flavor. White wine vinegar is preferred for its clean, delicate flavor. Apple cider vinegar or lemon juice can be used as substitutes, but they will slightly alter the flavor profile. Be careful not to add too much vinegar, as it can overpower the other flavors.
  • Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors in the deviled egg filling. Use sea salt or kosher salt for better flavor. Freshly ground black pepper is preferred for its bolder aroma and taste compared to pre-ground pepper. Season to taste, remembering that the flavors will meld and intensify as the deviled eggs sit.
  • Paprika (for garnish): Paprika adds a touch of color and a subtle smoky flavor to the deviled eggs. Sweet paprika is most commonly used for garnish, but you can also use smoked paprika for a more pronounced smoky flavor or a pinch of hot paprika for a hint of spice. Paprika is primarily for visual appeal, but it also adds a subtle aromatic element.
• For the Lemon-Herb Vinaigrette:
  • Extra Virgin Olive Oil (1/2 cup): The base of our vinaigrette, extra virgin olive oil provides richness and a fruity flavor. Use a good quality extra virgin olive oil for the best flavor. Cold-pressed olive oil is generally considered to be of higher quality. The olive oil should be fragrant and have a slightly peppery finish. The quality of the olive oil significantly impacts the overall flavor of the vinaigrette.
  • Fresh Lemon Juice (1/4 cup): Fresh lemon juice adds brightness and acidity that balances the richness of the olive oil and complements the fresh vegetables. Freshly squeezed lemon juice is essential for its vibrant flavor – bottled lemon juice often lacks the same freshness. One large lemon should yield about 1/4 cup of juice. Lemon juice also helps to prevent the vegetables from browning and keeps the salad looking fresh.
  • Dijon Mustard (1 teaspoon): Dijon mustard emulsifies the vinaigrette, helping the oil and vinegar to combine and creating a smoother texture. It also adds a subtle tang and depth of flavor, similar to its role in the deviled eggs. The Dijon mustard should be smooth and not grainy for the best vinaigrette texture.
  • Honey or Maple Syrup (1 teaspoon): A touch of sweetness balances the acidity of the lemon juice and mustard, creating a more rounded flavor profile. Honey or maple syrup can be used interchangeably. Agave nectar is another alternative. The sweetness should be subtle, just enough to enhance the other flavors without making the vinaigrette taste sweet.
  • Fresh Herbs (2 tablespoons, chopped – a mix of dill, chives, parsley): A blend of fresh herbs elevates the vinaigrette with layers of aromatic flavor. A combination of dill, chives, and parsley is recommended as they complement each other and the other salad ingredients. Use fresh herbs for the best flavor – dried herbs are not a suitable substitute in a fresh vinaigrette. Chop the herbs finely just before adding them to the vinaigrette to preserve their fresh aroma. You can adjust the herb mix based on your preferences, adding more of your favorite herbs.
  • Salt and Freshly Ground Black Pepper: Season the vinaigrette to taste. Salt enhances all the flavors, and black pepper adds a subtle spice. Taste the vinaigrette and adjust the seasoning as needed. The vinaigrette should be well-seasoned but not overly salty.

Instructions

Creating this Easter Salad with Deviled Quail Eggs is a rewarding culinary experience. Follow these step-by-step instructions to bring this delightful dish to life. We’ll break down each stage to ensure success, from preparing the quail eggs to assembling the final salad.

1. Prepare the Quail Eggs:
   • Boil the Quail Eggs: Gently place the quail eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and cook for 4-5 minutes for hard-boiled eggs. Do not overcook, or the yolks will become dry and chalky. Quail eggs cook much faster than chicken eggs due to their smaller size.
   • Ice Bath: Immediately transfer the cooked quail eggs to an ice bath (a bowl of ice water). This stops the cooking process and makes them easier to peel. Let them cool in the ice bath for at least 10 minutes. Cooling them quickly is crucial for easy peeling.
   • Peel the Quail Eggs: Gently tap each egg all over to crack the shell. Start peeling under cool running water, as this helps to separate the shell from the egg white. Quail eggs are delicate, so peel them carefully. The membrane just under the shell can sometimes stick, making peeling a bit tricky. Starting at the wider end of the egg often helps. If you find them difficult to peel, try cracking them more thoroughly or soaking them in water with a little baking soda, which can help loosen the shells.
   • Halve and Prepare for Deviling: Once peeled, carefully slice each quail egg lengthwise using a sharp paring knife. Gently scoop out the yolks into a small bowl and set the egg white halves aside on a plate. Try to keep the egg white halves intact as they will hold the filling.
2. Make the Deviled Quail Egg Filling:
   • Mash the Yolks: Using a fork, mash the quail egg yolks in the bowl until they are smooth and crumbly. Ensure there are no large lumps for a creamy filling.
   • Add Mayonnaise, Mustard, and Vinegar: Add the mayonnaise, Dijon mustard, and white wine vinegar to the mashed yolks. These ingredients provide creaminess, tang, and depth of flavor.
   • Season and Mix: Season the mixture with salt and freshly ground black pepper to taste. Mix all the ingredients together until well combined and smooth. Taste and adjust seasoning as needed. You are aiming for a balanced flavor profile that is creamy, tangy, and well-seasoned.
   • Fill the Egg Whites: Spoon or pipe the deviled egg filling into the hollows of the quail egg white halves. You can use a small spoon for a rustic look or a piping bag fitted with a star tip for a more elegant presentation. Don’t overfill them, but ensure each half has a generous amount of filling.
   • Garnish: Sprinkle the filled deviled quail eggs with paprika for a touch of color and subtle flavor. You can also add a tiny sprig of fresh dill or a sprinkle of finely chopped chives for extra garnish.
3. Prepare the Asparagus:
   • Trim the Asparagus: Snap off the tough woody ends of the asparagus spears. They will naturally break where the tender part begins. You can also trim them with a knife if preferred, but snapping is a quick and easy method.
   • Blanch the Asparagus: Bring a pot of salted water to a rolling boil. Add the asparagus spears and blanch for 2-3 minutes, until they are bright green and crisp-tender. Blanching time will depend on the thickness of the spears; thinner spears will cook faster.
   • Shock in Ice Water: Immediately transfer the blanched asparagus to an ice bath to stop the cooking process and preserve their vibrant color and crispness. Let them cool completely in the ice bath.
   • Slice or Leave Whole: Once cooled, drain the asparagus well. You can slice the spears into bite-sized pieces on a bias for easier eating in the salad, or leave them whole for a more dramatic presentation, depending on your preference and the overall look you want to achieve.
4. Make the Lemon-Herb Vinaigrette:
   • Combine Ingredients: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, chopped fresh herbs (dill, chives, parsley), salt, and freshly ground black pepper.
   • Whisk or Shake Vigorously: Whisk vigorously with a fork or shake in a jar with a tight-fitting lid until the vinaigrette is well emulsified and slightly thickened. Emulsifying the vinaigrette ensures that the oil and vinegar are properly combined and don’t separate.
   • Taste and Adjust: Taste the vinaigrette and adjust seasoning as needed. You might want to add more lemon juice for extra tang, honey for sweetness, or salt and pepper to taste. The vinaigrette should be bright, herbaceous, and balanced.
5. Assemble the Easter Salad:
   • Combine Salad Ingredients: In a large salad bowl, gently toss together the mixed spring greens, blanched asparagus, sliced radishes, sliced cucumber, and halved cherry or grape tomatoes. Handle the greens gently to avoid bruising them.
   • Dress the Salad: Drizzle the lemon-herb vinaigrette over the salad and gently toss to coat all the ingredients evenly. Start with about two-thirds of the vinaigrette and add more as needed, being careful not to overdress the salad. You want the salad to be lightly coated, not swimming in dressing.
   • Arrange Deviled Quail Eggs: Arrange the deviled quail eggs artfully on top of the salad. You can scatter them randomly or create a more structured arrangement, depending on your desired presentation.
   • Garnish (Optional): For extra visual appeal, you can garnish the salad with additional fresh dill sprigs, edible flowers (like pansies or violets, if available and safe for consumption), or a sprinkle of extra chopped fresh herbs.
6. Serve: Serve the Easter Salad with Deviled Quail Eggs immediately for the freshest and most vibrant flavors and textures. If making ahead, keep the salad components and vinaigrette separate until just before serving to prevent the greens from wilting and the salad from becoming soggy.

Nutrition Facts

(Estimated, per serving, assuming 6 servings)

• Servings: 6
• Calories per Serving: Approximately 350-400 calories (This is an estimate and can vary based on specific ingredient brands and portion sizes.)

Approximate Breakdown (per serving):

• Protein: 10-12g
• Fat: 25-30g (primarily healthy fats from olive oil, mayonnaise, and quail eggs)
• Saturated Fat: 5-7g
• Cholesterol: 250-300mg (primarily from quail eggs)
• Sodium: 200-300mg (can vary based on seasoning and mayonnaise used)
• Carbohydrates: 10-15g
• Fiber: 3-4g
• Sugar: 3-5g (primarily natural sugars from vegetables and honey/maple syrup)

Note: These values are estimates and should be considered as a guideline. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used. This salad is a good source of vitamins, minerals, and healthy fats, and is relatively low in carbohydrates and high in protein for a salad.

Preparation Time

• Prep Time: 45 minutes (includes boiling and peeling quail eggs, blanching asparagus, chopping vegetables, and making vinaigrette)
• Cook Time: 5 minutes (for boiling quail eggs and blanching asparagus)
• Total Time: 50 minutes

Breakdown:

• Quail Eggs: 20 minutes (boiling, cooling, peeling, and deviling)
• Asparagus: 15 minutes (trimming, blanching, cooling, and slicing)
• Vegetable Prep: 15 minutes (washing and chopping all vegetables)
• Vinaigrette: 5 minutes (measuring and whisking ingredients)

Tips for Speeding Up Prep:

• Use pre-washed greens: Saves time on washing and drying lettuce.
• Prepare vinaigrette ahead: Make the vinaigrette a day in advance and store it in the refrigerator.
• Blanch asparagus while quail eggs are boiling: Multitasking can save time.
• Ask for help: Enlist family members or friends to help with peeling quail eggs or chopping vegetables.

How to Serve

This Easter Salad with Deviled Quail Eggs is versatile and elegant, making it suitable for various occasions. Here are some serving suggestions:

• As a Starter:
  • Serve individual portions on chilled salad plates as a refreshing and visually appealing starter for your Easter meal or any spring dinner party.
  • Garnish each plate with a small sprig of fresh dill or a lemon wedge for an extra touch of elegance.
• As a Side Dish:
  • Pair it as a vibrant side dish alongside your main Easter course, such as roasted lamb, ham, or a vegetarian Easter roast.
  • The salad’s freshness and acidity will beautifully complement richer main courses.
• Buffet Style:
  • Present it as part of a buffet spread for Easter brunch, spring gatherings, or potlucks.
  • Arrange the salad attractively in a large serving bowl and place the deviled quail eggs separately on a platter nearby for guests to add themselves, maintaining the salad’s freshness.
• Light Lunch or Brunch:
  • Enjoy it as a satisfying and healthy light lunch or brunch option.
  • Add grilled chicken or shrimp to the salad to make it a more substantial meal.
• Picnic or Outdoor Gathering:
  • Pack the salad components and vinaigrette separately for a picnic or outdoor spring gathering.
  • Assemble the salad just before serving to keep it fresh and crisp. The deviled quail eggs can be transported in a separate container to prevent them from getting squished.
• Presentation Ideas:
  • Individual Salad Cups: Layer the salad ingredients in clear glass cups or mason jars for individual servings that are both stylish and easy to serve.
  • Platter Presentation: Arrange the salad on a large platter, creating a bed of greens and artfully scattering the vegetables and deviled quail eggs on top for a visually stunning centerpiece.
  • Edible Flowers: Garnish with edible flowers, such as pansies or violets, for a festive and springtime-themed presentation, especially for Easter.

Additional Tips

To ensure your Easter Salad with Deviled Quail Eggs is a resounding success, here are five helpful tips:

1. Make-Ahead Components: Prepare the deviled quail eggs and the lemon-herb vinaigrette up to a day in advance. Store them separately in the refrigerator. This allows the flavors to meld and reduces stress on the day of serving. Wait to assemble the salad and dress it just before serving to maintain optimal freshness.
2. Perfectly Peeled Quail Eggs: For easier peeling of quail eggs, add a teaspoon of baking soda to the boiling water. This helps to loosen the shells. Also, ensure you cool the eggs thoroughly in an ice bath immediately after boiling. Peeling under cool running water can also make the process smoother.
3. Customize Your Greens: Feel free to adjust the mixed spring greens to your preference. Add baby kale, butter lettuce, or even some frisée for different textures and flavors. Arugula can add a peppery kick, while spinach provides a mild sweetness.
4. Vinaigrette Versatility: The lemon-herb vinaigrette is incredibly versatile. Adjust the herbs to your liking – try adding tarragon, oregano, or thyme for different flavor profiles. For a creamier vinaigrette, whisk in a tablespoon of mayonnaise or Greek yogurt.
5. Elevate the Deviled Eggs: Get creative with your deviled quail egg garnishes. Instead of paprika, try a sprinkle of finely chopped crispy bacon, a tiny dollop of caviar or salmon roe for extra elegance, or a dusting of Old Bay seasoning for a spicier kick. Finely diced pickles or capers can also add a briny element to the garnish.

FAQ Section

Q1: Can I make this salad ahead of time?

A: Yes, you can prepare several components ahead of time. The deviled quail eggs and the lemon-herb vinaigrette can be made up to a day in advance and stored separately in the refrigerator. However, it’s best to assemble the salad and dress it just before serving to prevent the greens from wilting and the salad from becoming soggy. You can also wash and chop the vegetables in advance and store them separately in airtight containers in the refrigerator.

Q2: I can’t find quail eggs. Can I use chicken eggs instead?

A: While quail eggs add a unique and elegant touch, you can substitute chicken eggs if needed. Use about 6-8 large chicken eggs instead of 18 quail eggs. Boil, peel, and halve them as you would quail eggs. Keep in mind that chicken eggs will be larger and will alter the presentation slightly, but the flavor of the deviled eggs will still be delicious. You might want to adjust the amount of filling ingredients slightly if using chicken eggs.

Q3: What are some good substitutions for asparagus?

A: If you’re not a fan of asparagus or it’s not in season, you can substitute with other spring vegetables like blanched green beans, sugar snap peas, or even broccoli florets. Blanch these vegetables until tender-crisp and shock them in ice water just like the asparagus. Artichoke hearts (canned or marinated) can also be a good substitute, offering a different but complementary flavor and texture.

Q4: Can I make this salad vegetarian or vegan?

A: This salad is naturally vegetarian. To make it vegan, you would need to replace the deviled quail eggs. You could consider adding marinated and grilled tofu or tempeh for protein. For a vegan “deviled egg” element, you could experiment with deviled avocado or deviled white bean dip served in small lettuce cups or cucumber rounds instead of egg whites. Also, ensure your mayonnaise is vegan-friendly or substitute it with a vegan alternative for the vinaigrette if you are making a creamier version.

Q5: How long will the leftover salad keep?

A: Once the salad is dressed, it is best to consume it within a few hours for optimal freshness, as the greens will start to wilt over time. Undressed salad components (greens, vegetables, deviled eggs, vinaigrette) can be stored separately in airtight containers in the refrigerator for up to 2 days. However, the deviled eggs are best consumed within 24 hours for food safety and quality. If you have leftover dressed salad, it will still be safe to eat the next day, but the texture and appearance may not be as appealing. It’s generally recommended to dress only the amount of salad you plan to consume immediately.

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