Simple Hors d’Oeuvre Recipe

Start by finely dicing the vegetables. This step ensures that each bite contains a bit of everything, providing a balanced flavor and texture. Here’s how to prepare each vegetable:

• Potatoes: Peel and dice into small, even cubes.
• Carrots: Peel and dice into similar-sized cubes as the potatoes.
• Onion: Finely chop to add a subtle crunch and flavor.
• Peas: Drain and rinse if using canned peas.

Cooking the Vegetables

• Bring a pot of salted water to a boil.
• Cook the vegetables separately to ensure each one is cooked perfectly:
• Potatoes: Boil for about 10-15 minutes until tender but firm.
• Carrots: Boil for 5-10 minutes until tender.
• Peas: If using fresh or frozen, cook for 3-5 minutes. Canned peas can be added directly without cooking.
• Once cooked, refresh the vegetables in cold water to stop the cooking process and maintain their vibrant colors. Drain them well.

2. Cook the Quail Eggs

• Place the quail eggs in a small pot of cold water.
• Bring to a boil, then reduce to a simmer and cook for 4 minutes for hard-boiled eggs.
• Remove the eggs and place them in an ice bath to cool.
• Once cool, peel and slice them thinly.

3. Combine Ingredients

• In a large bowl, mix the drained vegetables and sliced quail eggs.
• Add a generous amount of mayonnaise to bind the ingredients together.
• Season with salt and pepper to taste.
• Mix gently to avoid mashing the vegetables.

4. Serve

• Transfer the mixture to a serving dish.
• Garnish with finely chopped parsley for a touch of freshness and color.
• Serve immediately or chill in the refrigerator until ready to serve.