New This Month

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


  1. 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.

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