Quail Egg Salad
Just something I threw together with local ingredients easily found near me.
Ingredients
- 40 hard boiled quail eggs, peeled
- 1 half dill pickle spear, diced
- 10 green olives with pimento, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 Cha Hue, Vietnamese sausage with black pepper, (100 g / 3½ oz each)
- ranch dressing, as needed
- 1 teaspoon mustard powder
- black pepper, as desired
Instructions
- Have everything chilled before starting.
- Slice the eggs in half and place in a mixing bowl along with the pickle, olives, onion, and bell pepper.
- For the Cha Hue, it comes in a plastic tube, it is fully cooked. Slice off the ends of each tube and cut the piece into quarters. and feel off the plastic end. Peel off the rest of the plastic. Cut into quarters lengthwise then slice each piece, result is quarter round pieces. Add to the mixing bowl.
- Toss everything together.
- Add some ranch dressing and mix in. Goal is everything coated but not dripping wet either.
- Sprinkle with the mustard powder and black pepper as desired, and mix that in.
- Serve as a lunch or light dinner, and enjoy.
Notes
Low cost per serving.
Variants: 1. Serve over lettuce or baby spinach leaves. 2. Added diced tomato. 3. Serve in tomatoes.