This hearty quail egg salad is ready in less than 20 minutes. The homemade mayonnaise makes it smooth and creamy, while the celery gives it a nice crunch. It's perfect for breakfast, lunch or dinner, it's very easy to make and simply delicious!

The recipe:

www.vespresso.cooking/en/quail-egg-salad

Step 1: Prepare the Ingredients

Ingredients (for 4 servings):

30 quail eggs
2 scallions (20g) - 0.7 oz
1 celery stalk (30g) - 1 oz
3 pickled cornichon cucumbers (40g) - 1.4 oz
1 Tbsp chopped parsley
1 tsp Dijon mustard
1 tsp lemon zest
1 Tbsp lemon juice
1/8 – ¼ tsp chili powder
3 – 4 Tbsp mayonnaise (preferably homemade)
salt and pepper to taste

for the homemade mayonnaise:

1 large chicken egg - at room temperature
about 1 cup of any mild - flavored vegetable oil (I used sunflower oil)

Tools:

a medium saucepan
a colander
a large bowl (filled with water)
10 ice cubes
a cutting board
a sharp knife
for the homemade mayonnaise: a bowl (I usually use a soup plate) and a whisk (or a wooden spoon)

Abbreviations:

tsp = teaspoon
Tbsp = tablespoon

Step 2: Prepare the Mayonnaise

I make it the same way my grandmother used to (but it can be made using a blender, too).

For the mayonnaise you need a fresh yolk. The yolk will be used raw, so it is very important for the egg to be as fresh as possible.

Clean the egg (with water and soap) and pat it dry. Separate the yolk from the white and place the yolk in a bowl. Save the egg white for another recipe (pavlova, meringue or egg white omelet).

Start whisking the yolk for about 1 minute. It doesn't matter if you whisk it clockwise or counter-clockwise as long as you don't shift direction. Use the direction that suits you best.

Now you can start adding the oil. At the beginning add just a few drops of oil, whisking vigorously. Continue adding the oil, few drops at a time (whisking continuously, of course), until the emulsion seems to thicken. Now you can increase the oil volume, to about 1 tsp at a time. Whisk continuously until all the remaining oil is incorporated.

Note: For this quail egg recipe you will need only about 3 - 4 Tbsp of mayonnaise. Store the remaining mayonnaise in an airtight container, refrigerate it and use it in other recipes (salads, dressings, sandwiches, fish cakes).

Step 3: Boil the Quail Eggs

Carefully wash the quail eggs, place them in a pot and cover with cold water. Place the pot on the stove and wait until the water starts to boil. Reduce heat to minimum and let eggs boil for 3 minutes.

Meanwhile prepare the ice bath. Fill 2/3 of a large bowl with cold water and add in about 10 ice cubes.

Drain eggs using a colander, let them cool in cold water for 5 minutes and carefully peel them.

Step 4: Chop the Ingredients

Finely chop the scallions, celery stalk, pickled cucumbers and parsley.

Pat dry the eggs, roughly chop them and place them in a bowl. Add the scallions, celery stalk, cucumbers, parsley, mustard, lemon juice and 3 Tbsp of mayonnaise. Stir to combine. If the salad doesn't look creamy enough, add the remaining tablespoon of mayonnaise.

Step 5: Season the Salad

Season with lemon zest,1/8 tsp of chili powder, salt and pepper. Stir to combine and taste it. If the salad isn't spicy enough, fell free to add the remaining 1/8 tsp of chili powder.

Step 6: Refrigerate and Serve

Refrigerate for at least 15 minutes before serving. I noticed that the longer you refrigerate the salad, the better it will taste. Serve it on a slice of whole-wheat toast, garnished with arugula and radishes.