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! I also have a healthy, homemade salad dressing suggestion too!
I love Easter recipes! They’re so easy to make “lovely.” With tiny details, light colors and delicate flavors, I’m inspired to use gentleness and grace when I plan my menu. This salad is simple, elegant and with such a sweet surprise on top!
I have another deviled quail egg-topped salad recipe that I love to make for winter that uses Brussels sprout too if you want to adapt this idea to a cold-weather salad.
Why This Recipe is Special
It’s easy to prepare ahead of time – You can sauté the asparagus and prepare the little deviled eggs a whole night before, save the filling in a bag and then easily fill them right before serving. More info on how to do this below in the “Common Questions” section.
It combines traditional Easter recipes in such an original way – A fresh, lightly-colored salad with everyone’s Easter favorite: deviled eggs!
It’s a lovely gluten-free salad for guests with sensitivities – No wheat-based ingredients are used in the recipe. Just fresh veggies, fruit, parmesan and eggs.
Ingredient Notes
frisée – I love frisée for this salad, but sometimes, it can be a little tricky to find. If so, feel free to use a nice spring mix or arugula.
quail eggs – These can also be a little tricky to find in a traditional grocery store, but you should easily find them in Whole Foods or other specialty grocery stores.
parmesan – Fell free to use parmesan or other hard cheeses like Manchego, American Grana or Pecorino Romano.
chicken eggs – Aside from quail eggs, you’ll also use 2 chicken egg yolks in your deviled quail eggs because there’s so little yolk in the tiny quail eggs that having a few bigger yolks makes it easier to fill the whites.
asparagus – Don’t include the entire asparagus stalks in your salad. They’re a bit too big to make the salad look nice and dainty. Slice them in half, and save the halves without spears for another recipe.
How to Make This Recipe – Step by Step
1. 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.
2. Slice ½ apple into sticks. If you want to prevent them from browning, dip them in some fresh lemon juice immediately after slicing.
3. Thinly slice 3 radishes and slice each piece in half.
4. Slice 20 asparagus stalks in half. Use only the pieces with spears for the salad.
5. 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.
6. 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.
A Few Common Questions
I found mine at a store called Union Market in Brooklyn, NY, but you should also be able to find them at stores like Whole Foods, or specialty grocery stores. You can also find them on Fresh Direct.
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.
They taste just a little bit more delicate than chicken eggs. The flavor of the yolks are just a little milder and the yolks are a little paler, but that’s all. They taste almost exactly the same.
Feel free to use any dressing you like, but I have a lovely suggestion below for a sesame & apple cider vinegar dressing that is perfect for this recipe!
A Few Tips
1. Don’t fill the deviled eggs until ready to serve.
They really are best when filled right before serving. Ideally, follow the tip above about how to prepare them ahead of time. However, if you really need to have them all filled and ready to go, place them in a sealed container and refrigerate, but don’t fill them more than 1 hour before serving, or they get a little “un-fresh.”
2. Dress the salad before adding the deviled eggs.
You don’t want them covered in salad dressing. They’re best “naked.”
3. Here’s a great salad dressing suggestion!
Use any salad dressing you like, but if you want a PERFECT, light and healthy dressing, here’s my favorite recipe:
- 1 tbsp. sesame oil
- 2 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- 1 tsp. honey
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Now Help Yourself to More Easter Recipes!
Easter Salad with Deviled Quail Eggs
Equipment
- 2 pots – for eggs
- sharp knife and cutting board
- sauté pan
- apple peeler
Ingredients
For the Deviled Eggs
- 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
For the Salad
- 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)
Instructions
- 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.
Notes
- 1 tbsp. sesame oil
- 2 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- 1 tsp. honey
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