John Myers
Egg Salad with Quail Eggs
The perfect egg salad with quail eggs recipe with a picture and simple step-by-step instructions.
- 34 Quail eggs
- 2 Cucumbers approx. 150 g
- 100 g Yogurt 1.5%
- 50 g Delicacy Mayonnaise (Here: From THOMY)
- 50 g Sun-Dried tomatoes without oil from the jar (here: New from Kühne)
- 1 tsp Mustard medium hot
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Mild curry powder
- 2 tbsp Chopped parsley
- Boil the quail eggs hard for about 3 – 4 minutes, quench, peel off and cut in half lengthways. Finely dice the cucumber and sun-dried tomatoes. Put all ingredients (150 g diced cucumber, 50 diced dried tomatoes, 100 g yogurt, 50 g delicatessen mayonnaise, 1 teaspoon medium-hot mustard, ½ teaspoon pepper, ½ teaspoon mild curry powder, 2 tablespoons chopped parsley and the halved quail eggs) in a bowl, Mix / mix carefully and refrigerate until serving.
Tip:
- You could refine the quail egg salad with chopped ham, meat sausage, apples, pineapple, tangerines, spring onions, dill, chives or the like.
Facebook Comments