Recipe by Outta Here
This is good on steamed asparagus spears or fresh steamed green beans and spinach salad.
Top Review by Crafty Lady 13
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.
- 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