Egg Salad with Quail Eggs

Hard boil quail eggs for 3-4 minutes, chicken eggs for about 8-10 minutes. Cool under cold running water and then peel.

Cut chicken eggs into even slices with an egg slicer. Cut quail eggs in half lengthwise.

Chop scallions and pickled cucumbers very finely. Mix mayonnaise with mustard, cream and yogurt.

Mix with some cucumber juice and vinegar to taste and season with salt and pepper.

Stir in diced cucumbers and green onion, add egg slices and gently stir in. Season with fresh chopped herbs and curry powder, if desired. (If egg salad is not served right away, add herbs, especially chives, later).

Arrange egg salad in decorative bowls and top with halved quail eggs. Garnish with sprigs of herbs.

The egg salad with quail eggs goes well with fresh, crispy pastries.

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