Avocado and Quail’s Egg Salad

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a highly sophisticated version of a Mexican salad. The quail’s eggs are left unshelled because their aesthetic appeal is so great. This makes an excellent first course and I would be tempted to have a little bowl of sesame salt and celery seed to dip the eggs into. Serve with a vinaigrette or mayonnaise of your choice.


  • ½ head curly endive
  • 4 thin spring onions/scallions, finely sliced
  • 12-16 quail’s eggs
  • 12 very small new potatoes, boiled and cooled
  • flesh of 2 large avocados, scooped into small balls
  • juice of 1 lemon
  • 1 tablespoon each fresh thyme, oregano and basil, finely chopped


    Arrange the endive either on individual plates or a large single platter and sprinkle with the onions/scallions. Boil the quail’s eggs for 3 minutes only, drain and leave in their shells. Arrange the new potatoes in an attractive pattern on top of the endive. Dip the avocado balls in the lemon juice to prevent discoloration and arrange between the eggs and potatoes. Sprinkle with the fresh herbs.