John Myers
Quail Egg Salad
The perfect quail egg salad recipe with a picture and simple step-by-step instructions.
- 35 Quail eggs (here: 35 fresh quail eggs from the neighbor!)
- 1 Mini mozzarella (125 g / 15 pieces)
- 15 Mini Roma panicle tomatoes (125 g)
- 3 tbsp Mayonnaise
- 3 tbsp Olive oil
- 3 tbsp Water
- 1 tbsp Chopped basil
- 1 tsp Light rice vinegar
- 1 tsp Sugar
- 0,5 tsp Mustard medium hot
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 1 tbsp Italian herbs rubbed
- Place the quail eggs in a saucepan in cold water, boil for 6 minutes, rinse and peel off. Wash the tomatoes, cut them in half and remove the stalks. Drain / drain the mazzarella well. Mix a vinaigrette from: mayonnaise (3 tbsp), olive oil (3 tbsp), water (3 tbsp), chopped basil (1 tbsp), light rice vinegar (1 tsp), sugar (1 tsp), medium-hot mustard (½ tsp), Salt (2 big pinches), pepper (2 big pinches) and rubbed Italian herbs (1 tbsp). Put the peeled quail eggs, tomato halves and mozzarella balls in a bowl and sprinkle / mix with the vinaigrette. Chill the quail egg salad until serving.
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