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A salad with 3 small deviled eggs in a white bowl.
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5 from 1 vote

Easter Salad with Deviled Quail Eggs

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!
Prep Time40 minutes
Total Time40 minutes
Course: Salad
Cuisine: International
Diet: Gluten Free
Servings: 4 salads
Calories: 195kcal
Author: Genevieve Morrison

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. Don’t fill the deviled eggs until ready to serve.
They really are best when filled right before serving. Ideally, follow the tip above in the post 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
  •  
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1salad | Calories: 195kcal | Carbohydrates: 8g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 318mg | Sodium: 243mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3587IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 4mg