Paleo quail egg salad

  • on May 8, 2020

Paleo Quail Egg Salad

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Yield: 24 servings 1x
  • Category: Side Dish
  • Cuisine: American


  • 15 quail eggs, boiled and peeled
  • 1520 grape tomatoes
  • 1 head of butter lettuce, chopped into large pieces
  • 1 carrot, grated
  • 7 slices of crispy bacon, crumbled
  • olive oil and balsamic vinegar to taste
  • salt to taste


  1. Place the quail eggs into boiling water for 3 minutes (use a spoon to put them in to prevent breakage) for soft boiled eggs. Boil for 4-5 minutes for hard boiled quail eggs.
  2. Place the eggs into running cold water to cool.
  3. Peel the eggs and rinse the eggs of any remaining shell.
  4. Place the tomatoes, lettuce, carrots, and bacon into a large salad bowl and toss with the olive oil, balsamic vinegar, and salt.
  5. Add the quail eggs to the salad bowl and toss gently.
  • Serving Size: 1 large bowl
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