Creating the Easter Salad with Deviled Quail Eggs can be simple and enjoyable if you follow these steps:

1. Boil the Quail Eggs: Place the quail eggs in a small pot and cover them with cold water. Bring to a boil over medium heat, then reduce to a simmer for about 4 minutes.

2. Cool the Eggs: Once cooked, transfer the eggs to an ice bath to cool for about 5 minutes. This will make peeling easier.

3. Prepare the Salad Base: In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, and red onion.

4. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.

5. Deviled Quail Eggs: Peel the cooled quail eggs and slice them in half. Gently remove the yolks and place them in a separate bowl. Mash the yolks with a fork and mix in a pinch of salt, pepper, and a little bit of olive oil to create a creamy filling.

6. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the halved egg whites.

7. Assemble the Salad: Pour the dressing over the salad and toss gently to combine. Top the salad with the crumbled feta cheese and olives.

8. Add Deviled Eggs: Place the deviled quail eggs on top of the salad for a beautiful presentation.

9. Garnish: Sprinkle fresh herbs over the salad for extra flavor and color.

10. Chill (Optional): If time allows, let the salad chill in the refrigerator for about 10 minutes before serving.

Following these steps will help you create this wonderful Easter Salad with Deviled Quail Eggs with ease.