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
- 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
- ½ cup mayonnaise
- ½ cup Greek yogurt
- Juice of ½ lemon
- 2 tsp paprika
- ¼ cup chopped dill
- Salt and pepper, to taste
Salad:
Deviled Egg Dressing:
Instructions
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.
Separate the eggs: Slice each quail egg in half. Scoop the yolks into a bowl. Chop the egg whites and set aside.
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.
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.
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.
