A delicious salad with quail eggs is a fresh solution for a festive table. Such snacks are also useful. Especially if you choose the right additional ingredients and sauce.

Salad with quail eggs, cherry tomatoes and salmon

Ingredients: 160 g of slightly salted salmon, 180 g of cherry tomatoes, 8-9 quail eggs, 220 g of Iceberg salad, a bunch of fresh parsley, 4 large tablespoons of olive oil, 1 large spoon of freshly squeezed lemon juice, a pinch of salt, ground black pepper.

  1. Quail eggs are washed thoroughly, placed in a container with cold water and boiled 3-4 minutes after boiling. If you put them already in boiling liquid, then the cooking time will increase to 5-6 minutes. It remains only to cool the eggs and cut into halves.
  2. To prepare the sauce, well-washed parsley, lemon juice, olive oil, salt, pepper are combined. In a blender, the ingredients are ground until smooth.
  3. The salad is torn in large pieces. Salmon is cut into thin slices. Cherry halves.
  4. All ingredients are placed on a plate and poured with sauce.

You can also sprinkle a salad with quail eggs and cherry tomatoes with light sesame to taste.

How to cook with tuna?

Ingredients: standard can of tuna, a bunch of lettuce, 170 g of tomatoes, 12 hard-boiled quail eggs, green onions to taste, small. a spoonful of sesame seeds, the same amount of lemon juice, 3 tablespoons of quality olive oil, salt, a mixture of peppers.

  1. The salad is thoroughly washed, torn by hands and folded to the bottom of a deep bowl.
  2. Top off small pieces of tomato. You do not need to peel the tomatoes from the skin before.
  3. Halves of quail eggs are sprinkled on vegetables.
  4. Mashed up tuna is distributed over the eggs.Oil is pre-drained from it.
  5. For dressing, oil, lemon juice, sesame, a mixture of peppers, salt are combined.

First, a salad with quail eggs and tuna is sprinkled with finely chopped green onions, and then watered with ready-made dressing.

With beef and tomatoes

Ingredients: 330 g of beef pulp, 10-12 cherry tomatoes, 8 hard-boiled quail eggs, several lettuce, garlic to taste, salt, pepper, 1 tbsp. table vinegar, 5 tablespoons vegetable oil, 1 tablespoon vinegar, 1 tsp mustard.

  1. Beef is cooked until tender in water with salt and seasonings. The finished cooled product is cut into thin strips.
  2. Boiled quail eggs are cut in half. Cherry tomatoes are crushed in the same way.
  3. For dressing, mustard, vinegar, vegetable oil, crushed garlic are combined. The sauce is salted and peppered to taste.
  4. All prepared ingredients are laid out in a salad bowl and mixed. For this, lettuce leaves are simply torn by hands.

It remains to season the appetizer with aromatic sauce and serve.

With turkey hearts and corn

Ingredients: 7 turkey hearts, 5 pcs. hard-boiled quail eggs, 4 pickled cucumbers, a standard can of sweet canned corn, mustard to taste, large boiled carrot, half a head of Chinese cabbage, salt, mayonnaise.

  1. Cabbage is cut into strips. Quail eggs - in 4 parts. Cucumbers and boiled carrots - thin round plates.
  2. The hearts of turkeys are boiled in salt water until tender, after which they cool and cut into small strips.
  3. The sauce is made from mayonnaise and mustard.
  4. All products prepared in the previous steps are mixed and seasoned with sauce.

Canned corn is sprinkled on top of the salad.

Quail Egg Salad with Avocado and Shrimp

Ingredients: 10 boiled quail eggs, a jar of pickled shrimps, 2 soft avocados, a head of lettuce, lemon, olive oil, salt, a handful of white crackers.

  1. The avocado pulp is diced and poured with lemon juice.
  2. Shrimp are freed from the liquid and mixed with the ingredients from the first step.
  3. Lettuce leaves are torn and sent to other products.
  4. Part of the quail eggs is finely chopped and added to the snack. The remaining product will be used for decoration.
  5. The dish is seasoned with salted butter.

You can serve an appetizer in an avocado peel.

With boiled chicken

Ingredients: 320 g chicken breast, 5 boiled quail eggs, large meaty tomato, half a purple onion, 80 g feta cheese, a bunch of salad leaves, light mayonnaise, salt, a handful of light sesame.

  1. Breast is boiled in brackish water. When the chicken cools completely, it is cut with an average cube.
  2. Tomatoes are cut into large slices. Onion - thin half rings. Eggs in halves.
  3. Lettuce leaves are torn by hands. Feta - cut in large cubes.
  4. All ingredients are mixed, seasoned with mayonnaise, salted.

Appetizer sprinkled with sesame seeds.

Mayonnaise can be replaced with various types of vegetable oil and sour cream.

With pork ham

Ingredients: 120 g smoked pork ham, 40 g hard cheese, 5 boiled quail eggs, 80 g figs, a handful of walnut kernels, half red onion, 2 tbsp. wine vinegar, 2 tsp olive oil, salt.

  1. Vinegar whisk whipped with butter and set aside.
  2. Onions are cut into thin rings, figs into quarters. The nuts are chopped finely. Cheese rubs on a coarse grater. The ham is crushed with thin plates.
  3. All prepared products are mixed in a deep plate, salted and watered with dressing.

Decorated appetizer half boiled quail eggs.

With mushrooms

Ingredients: 3 quail eggs, large pickled cucumber, 2 medium potatoes, 320 g of mushrooms (oyster mushrooms), 80 g of hard cheese, salt, mayonnaise.

  1. Oyster mushrooms are finely chopped, salted and fried in any fat. They will be the first layer of snacks.
  2. Quail eggs, chopped into a small cube, are laid out on top of the mushrooms.
  3. Potatoes are boiled until cooked and rubbed onto a coarse grater. It will become the next layer after mushrooms.
  4. The potato is covered with sticks of pickled cucumber.
  5. The last layer is grated cheese.

To taste, the products are salted and smeared with mayonnaise.

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