Chopped Egg and Garlic Vinaigrette

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This vinaigrette works well drizzled over Andrea's Spicy BLT Soup.

Everyday Food, July/August 2011

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Ingredients

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

Directions

Step 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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