Easter Salad with Deviled Eggs

[{"selector":"#anim-fb799bc8-714a-44da-b85e-34d5a6d7b037","keyframes":{"transform":["scale(0)","scale(1)"]},"delay":101,"direction":"normal","duration":1401,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-291bb6bf-80a1-4985-b876-11ef09304d1a","keyframes":{"transform":["translate3d(0px, 150px, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"direction":"normal","duration":1400,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-c57e4d7f-d1f2-4227-93f8-c67da09ccee9","keyframes":{"opacity":[0,1]},"delay":750,"direction":"normal","duration":300,"easing":"linear","fill":"both"}] Get the full recipe!

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

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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 Get the full recipe!

Easter Salad with Deviled Eggs

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1.

[{"selector":"#anim-6211090b-c012-4c79-b648-1a32f9958d27","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Follow the recipe below for deviled quail eggs, and store them in a refrigerated container. See the Recipe!

2.

[{"selector":"#anim-30205dae-8a0a-4628-aca0-ccc9c934b99e","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Slice ½ apple into sticks. If you want to prevent them from browning, dip them in some fresh lemon juice immediately after slicing.

3.

[{"selector":"#anim-c6e24402-dafd-4593-858d-a68c3bbb0da2","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Thinly slice 3 radishes and slice each piece in half.

4.

[{"selector":"#anim-188ed808-e65d-4991-84c0-917256d0fefd","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Slice 20 asparagus stalks in half. Use only the pieces with spears for the salad.

5.

[{"selector":"#anim-208006a6-bdf2-4157-b964-b078d705c9a8","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 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.

[{"selector":"#anim-92d611e2-4de9-4ee5-9ca3-1df3922eb626","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 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.