Ever since we were kids and moved to a house with a garden, our parents have had chickens. They give life and so much fun to the garden. The eggs… Golden orange like a beautiful sunset… Oh wow the taste of them! These last years my dad got the idea to get quails too. And their eggs are very delicious too. Here’s my take to a quail egg salad – and if you only have chicken eggs use them instead.
Quail/Chicken Egg Salad
Amount: Enough for 4 triangle sandwiches
12 quail eggs (or 3 chicken eggs)
1 tsp. vinegar
2 tbsp. mayonnaise – of your choice (I use Hellmanns or low fat)
1 tbsp. Sour Cream – of your choice (I use low fat)
1 tsp. French mustard (like Dijon)
1 tsp. curry (if you use a hot curry only add 1/2 tsp.)
1/4 tsp. smoked Paprika
1 tsp. sugar
1 tsp. Knorr Aromat
1 tsp. vinegar for boiling eggs
Egg cooker or small pot
Small frying pan – optional
1 medium bowl
Boil the eggs in a egg cooker or small pot – add 1 tsp. vinegar it will ease the peeling.
When the eggs are done, peel them and set them aside.
Roast the curry and smoked paprika on the small pan – this is optional
Cut the eggs into smaller chunks.
Mix mayonnaise, sour cream, curry, smoked paprika, sugar and Aromat well in a medium bowl.
Add the chopped eggs into the bowl and mix them with the dressing.
Now it’s ready to serve.
Keep the salad in an airtight box in the fridge up to 1 week.
You can use the egg salad on pickled herring or in your favourite sandwich bread, or as I did in a triangle sandwich with toast bread.