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Easter Salad with Deviled Quail Eggs

Colorful Easter Salad with Deviled Quail Eggs for Spring Bliss

Celebrate spring with a vibrant Easter Salad with Deviled Quail Eggs, a dish that dazzles the eyes and pleases the palate.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Spring Peas fresh or frozen
  • 4 cups Mixed Greens arugula recommended for peppery flavor
  • 1 bunch Fresh Herbs dill, parsley or your favorites
  • 1 cup Edible Flowers ensure they're safe for consumption
For the Deviled Quail Eggs
  • 12 pieces Quail Eggs may substitute with chicken eggs
  • 4 oz Boursin Cheese cream cheese is an alternative
  • 1 tbsp Lemon Juice lime can be used
  • 2 tbsp Fresh Chives chopped finely
For the Crostini
  • 1 loaf Crostini Bases (bread) baguette or gluten-free
  • 8 oz Ricotta Cheese soft goat cheese can be swapped
  • 4 oz Prosciutto may substitute turkey or chicken

Equipment

  • saucepan
  • Baking Sheet
  • piping bag
  • Large serving bowl

Method
 

Preparation Steps
  1. Wash all fresh vegetables, herbs, and greens thoroughly under cold running water. Chop the mixed greens and fresh herbs.
  2. Preheat your oven to 350°F (175°C) to crisp up the crostini.
  3. In a saucepan, boil quail eggs for about 4 minutes. Transfer them to an ice bath to cool.
  4. Blend Boursin cheese with lemon juice until creamy to prepare the filling.
  5. Peel cooled quail eggs, slice in half, and scoop out yolks to combine with the cream mixture and chives.
  6. Slice the baguette or gluten-free bread, brush with olive oil, and bake for 8-10 minutes until golden.
  7. Spread ricotta over crostini, top with peas and prosciutto, and sprinkle with herbs.
  8. Combine mixed greens, peas, and herbs in a bowl, add deviled quail eggs, and garnish with edible flowers.
  9. Drizzle with vinaigrette or lemon juice, and garnish with more flowers and herbs before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Assemble the salad right before serving for the best visual appeal and freshness. Store leftovers properly to maintain quality.

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