Vinaigrette Aux Oeufs Durs Hard Boiled Egg Dressing Recipes

VINAIGRETTE AUX OEUFS DURS (HARD-BOILED EGG DRESSING)

Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing) image

Make and share this Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing) recipe from Food.com.

Provided by Outta Here

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 hard-boiled eggs, room temperature
1 tablespoon Dijon mustard
3 tablespoons champagne vinegar (or white wine vinegar)
1/2 cup light olive oil
salt and pepper, to taste

Steps:

Peel and chop the hard-boiled eggs coarsely.
Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
Serve immediately.

Nutrition Facts : Calories 279.9, Fat 29.8, SaturatedFat 4.5, Cholesterol 93.2, Sodium 74.1, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 3.3

HARD-BOILED EGG DRESSING

Hard-Boiled Egg Dressing image

Provided by Food Network

Categories condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

2 tablespoons chopped shallots
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.

Steps:

Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

FRENCH VINAIGRETTE WITH HARD-BOILED EGG

French Vinaigrette with Hard-Boiled Egg image

Categories Condiment/Spread Egg Mustard Quick & Easy Salad Dressing Vinegar Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 5

Ingredients

1/2 teaspoon Dijon-style mustard
3 tablespoons white-wine vinegar
1/3 cup olive oil
2 teaspoons minced fresh parsley leaves
1 hard-boiled large egg

Steps:

In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.

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