Quail egg salad à la Didi

Ingredients for 1 servings:

• 2 m.-sized eggs
• ½ tsp mustard, hot
• ½ tsp white wine vinegar
• 5 tsp lime juice
• e.g. salt and pepper
• 65 ml sunflower oil
• 0.05 small shallot(s)
• 50 g gherkins (Spreewald gherkins)
• 2 tbsp cucumber water
• 1 tsp chives, freeze-dried
• 1 tsp parsley, freeze-dried
• 18 quail eggs
• 100 g peas, extra fine, from the can
• 100 g carrot(s), very fine, from the can
• 60 g cooked ham

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 14 minutes; Total time approx. 2 hours 34 minutes

For the remoulade, boil the eggs hard for 10 minutes. Rinse thoroughly and let cool. Then peel them. Peel the shallot and dice it along with the cucumber. Place them in a bowl with the mustard, white wine vinegar, lemon juice, parsley, chives, and about 1/4 teaspoon of salt. Remove the yolks from 3 eggs and press them through a fine sieve with a spoon. Slowly add the oil in a thin stream, stirring constantly. Finely dice the remaining egg whites. Stir the egg white cubes into the remoulade. Season to taste with salt, pepper, and 1.5–2.5 tablespoons of cucumber water. Boil the quail eggs for 4 minutes, rinse thoroughly with ice-cold water, and let cool. Peel the quail eggs, halve them, and add the eggs to the remoulade. Add the peas, carrots, and diced ham. Carefully mix everything together. Let rest, covered, in the refrigerator for at least 2 hours. Garnish with the remaining quail eggs and serve.