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Snack / Lunch / Dinner

Deviled Quail Egg Pasta Salad

  • Prep time: 20 minutes
  • Cook time: 4 minutes
  • Serves: 6 people

Think deviled eggs, but reimagined for a summer BBQ. Creamy, tangy, and packed with herbs, this pasta salad brings the best parts of a deviled egg to your picnic table. Made with Spring Creek quail eggs, it’s a side dish that could easily steal the spotlight.

Ingredients

    Salad:

    • 20 Spring Creek quail eggs
    • 300g cooked pasta (short shapes work best)
    • ½ cup finely chopped dill pickles
    • 2 ribs celery, finely chopped
    • 2 scallions, sliced

    Deviled Egg Dressing:

    • ½ cup mayonnaise
    • ½ cup Greek yogurt
    • Juice of ½ lemon
    • 2 tsp paprika
    • ¼ cup chopped dill
    • Salt and pepper, to taste

Instructions

  1. Cook the quail eggs: Bring a pot of water to a boil. Gently lower in the quail eggs and cook for 4 minutes. Transfer immediately to an ice bath to cool. Once chilled, peel carefully.

  2. Separate the eggs: Slice each quail egg in half. Scoop the yolks into a bowl. Chop the egg whites and set aside.

  3. Make the deviled egg dressing: To the bowl of yolks, add mayonnaise, Greek yogurt, lemon juice, paprika, and dill. Whisk until smooth. Season with salt and pepper to taste.

  4. Assemble the salad: In a large bowl, combine the cooked pasta, chopped dill pickles, celery, scallions, and chopped egg whites. Add the deviled egg dressing and toss gently to coat.

  5. Serve: Chill slightly or serve immediately. Pairs well with grilled meats or stands on its own as a light main dish.

Perfect for BBQs, potlucks, or weekday lunches.

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