Easter Salad with Deviled Eggs

"The little deviled quail eggs were much easier than I thought they'd be to make. Loved this Easter salad!

- Sara M.

READER REVIEW

12 quail eggs 2 chicken eggs 2½ tsp. spicy brown mustard 2 tsp. sour cream 2 tsp. mayo Old Bay seasoning flake salt ½ apple 3 radishes 20 asparagus stalks 5 oz. frisée 1 oz. fresh parmesan 1 tbsp. olive oil

INGREDIENTS

FULL RECIPE

Easter Salad with Deviled Eggs

YIELD

4 servings

COURSE

salad

TIME

40 min.

LEVEL

easy 

Follow the recipe below for deviled quail eggs, and store them in a refrigerated container.

1.

Slice ½ apple into sticks. If you want to prevent them from browning, dip them in some fresh lemon juice immediately after slicing.

2.

Thinly slice 3 radishes and slice each piece in half.

3.

Slice 20 asparagus stalks in half. Use only the pieces with spears for the salad.

4.

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.

5.

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.

6.