Chef Kyle's Quail Egg Salad Sandwich
When Chef Kyle pitched this recipe, he assured us this isn't your everyday egg salad sandwich. Spring Creek quail eggs bring a rich, delicate flavour, paired with tangy pickled onions and crisp vegetables for texture. Finished with a hit of wasabi aioli, it’s fresh, bold, and perfect for lunch at home or on the go.
Ingredients
- 15 Spring Creek quail eggs, hard-boiled and peeled
- ¼ cup pickled red onions, chopped
- ¼ cup red bell pepper, diced
- ¼ cup green onions, thinly sliced
- 2 tbsp mayonnaise
- 1 tsp yellow or Dijon mustard
- 4 slices multigrain bread
- Salt and pepper, to taste
- Leafy greens, enough for 2 sandwiches
- Wasabi aioli, for spreading
Instructions
Place quail eggs in a saucepan, cover with cold water, and bring to a gentle boil. Simmer for 3 minutes, then transfer to an ice bath for 5 minutes. Peel carefully.
Roughly chop the quail eggs and place in a mixing bowl. Add pickled red onions, red bell pepper, green onions, mayonnaise, and mustard. Stir gently until combined. Season with salt and pepper to taste.
Lightly toast the bread if desired. Spread wasabi aioli evenly on all slices. Layer leafy greens on two slices, then top with generous scoops of quail egg salad. Close with the remaining bread slices.
Cut in half and serve immediately.
