Chopped Egg and Garlic Vinaigrette
This vinaigrette works well drizzled over Andrea's Spicy BLT Soup.
Source: Everyday Food, July/August 2011
- 2 hard-cooked large eggs
- 1 garlic clove, mashed into a paste
- 1 tablespoon finely grated lemon zest
- 2 teaspoons lemon juice
- 1/3 cup extra-virgin olive oil
- Coarse salt
Separate the whites and yolks of eggs. In a small bowl, mash yolks with a fork and stir in garlic, lemon zest, lemon juice, and olive oil. Roughly chop egg whites and add to bowl. Season to taste with salt.