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    You are in: Home / Recipes / Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing) Recipe
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    Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing)

    Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing). Photo by Crafty Lady 13

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Mikekey's Note:

    This is good on steamed asparagus spears or fresh steamed green beans and spinach salad.

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    Units: US | Metric


    1. 1
      Peel and chop the hard-boiled eggs coarsely.
    2. 2
      Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
    3. 3
      Serve immediately.

    Ratings & Reviews:

    • on May 13, 2013


      Very interesting dish, but I'm not sure I served it right. Was this supposed to be made and then served over a salad? I mixed it all together (using only about 1/4 of the dressing) and ate the chopped eggs by themselves. LOL I thought it tasted very good. Almost like eating deviled eggs. I didn't have champagne vinegar so I used white wine vinegar. I will have to try it again and serve it over a salad. It made a lot of dressing. Made for Aus/NZ Swap May 2013.

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    • on July 25, 2012


      Made for breakfast, so c'mon grab a fork and let's go...ZWT#8 is waiting! ~France

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    • on July 25, 2012


      Very nice dressing, indeed! I made half the recipe using white wine vinegar and made a salad of hearts of romaine with radishes, cukes, and green onions. Thanks for sharing. Made for ZWT 8- France.

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    Nutritional Facts for Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing)

    Serving Size: 1 (37 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 279.9
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 4.5 g
    Cholesterol 93.2 mg
    Sodium 74.1 mg
    Total Carbohydrate 0.4 g
    Dietary Fiber 0.1 g
    Sugars 0.3 g
    Protein 3.3 g

    The following items or measurements are not included:

    champagne vinegar

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