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An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A kitchen utensil that is used to cut hardboiled eggs into uniform round slices. This kitchen utensil is typically made of aluminum or stainless steel with wire blades that slice through the egg as it rests in an oval pocket.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.