Food & Cooking Recipes Quick & Easy Recipes Leeks Vinaigrette with Hard-Cooked Egg By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Romulo Yanes Servings: 8 Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration. Ingredients 3 bunches leeks (about 8; white and light-green parts only) 1 tablespoon extra-virgin olive oil 2 shallots, thinly sliced 2 tablespoons red-wine vinegar 1 teaspoon sugar 1 teaspoon Dijon mustard Coarse salt and ground pepper 1 hard-cooked large egg Directions Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter. Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature. Print