Hard Boiled Egg Dressing Recipes

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HARD BOILED EGGS



Hard Boiled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 1 dozen eggs

Number Of Ingredients 1

1 dozen eggs

Steps:

  • Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

HOW TO MAKE PERFECT HARD BOILED EGGS



How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

VINAIGRETTE AUX OEUFS DURS (HARD-BOILED EGG DRESSING)



Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing) image

Make and share this Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing) recipe from Food.com.

Provided by Outta Here

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

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

Steps:

  • Peel and chop the hard-boiled eggs coarsely.
  • Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
  • Serve immediately.

Nutrition Facts : Calories 279.9, Fat 29.8, SaturatedFat 4.5, Cholesterol 93.2, Sodium 74.1, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 3.3

GRIBICHE (HARD-BOILED EGG) DRESSING



Gribiche (Hard-Boiled Egg) Dressing image

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

Provided by Chris Morocco

Categories     Bon Appétit     Egg     Pickles     Herb     Capers     Condiment

Yield 4 servings

Number Of Ingredients 8

6 cornichons, chopped
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)

Steps:

  • Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
  • Do Ahead
  • Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

OLD-FASHIONED EGG AND BREAD DRESSING



Old-Fashioned Egg and Bread Dressing image

Provided by Pierre Franey

Categories     dinner, casseroles, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

5 tablespoons butter
1/2 cup chopped onion
1 cup chopped green or red bell pepper
1/2 cup diced celery
Salt and freshly ground pepper to taste
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
2 sprigs chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried
1 teaspoon chopped garlic
Dash of Tabasco or to taste
4 cups bread slices cut into 1/2-inch cubes, toasted
2 hard-boiled eggs, coarsely chopped
1/2 cup fresh or canned chicken broth
1 whole egg, beaten
1/2 cup chopped parsley

Steps:

  • Melt 4 tablespoons of the butter in a skillet. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco. Cook, stirring, over medium heat until wilted, about 5 minutes.
  • Transfer the mixture to a mixing bowl. Add the bread, chopped eggs, broth, beaten egg and parsley. Blend well and check for seasoning.
  • Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it. Bake, uncovered, 30 minutes in the oven with the turkey. Serve with the turkey.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams

SALAD WITH EGG DRESSING



Salad with Egg Dressing image

Egg sparks the taste of this pleasantly sweet cooked dressing from Mary Bloom of Titusville, Pennsylvania. She serves it warm over greens tossed with bacon bits, tomato and more. "Besides lettuce, it's also good over fresh spinach or cabbage," she adds.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

2 eggs, beaten
1/2 cup sugar
1/4 cup water
1/4 cup white vinegar
8 cups mixed salad greens
1 small onion, chopped
4 bacon strips, cooked and crumbled
1 medium tomato, cut into wedges
1/2 cup sliced cucumber

Steps:

  • In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 45 seconds. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°. , Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.

Nutrition Facts : Calories 102 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

OLD FASHIONED BOILED SALAD DRESSING



Old Fashioned Boiled Salad Dressing image

This is my grandmother's recipe for the salad dressing she used instead of mayonaise. (I never tasted mayo until I was a teenager). We used it in pasta salads, egg and tuna salads and sandwiches. I still don't eat BLTs without the tang of this dressing. Grandma made hers on the stovetop and had to stir constantly to avoid scorching. I now do mine in the microwave and no longer have to worry about that.

Provided by Northern Star

Categories     Low Protein

Time 10m

Yield 1 Cup

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 egg
1/4 cup vinegar (either white or cider )
1/2 cup hot water
2 tablespoons prepared yellow mustard (Dijon, Honey Mustard or other flavors will work)
1 tablespoon butter

Steps:

  • In microwave safe bowl mix sugar, cornstarch and salt.
  • Whisk in the egg, vinegar, water and mustard.
  • Microwave on high for 3 minutes then stir.
  • Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
  • Add butter.
  • Store in refrigerator.

FRENCH VINAIGRETTE WITH HARD-BOILED EGG



French Vinaigrette with Hard-Boiled Egg image

Categories     Condiment/Spread     Egg     Mustard     Quick & Easy     Salad Dressing     Vinegar     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 5

1/2 teaspoon Dijon-style mustard
3 tablespoons white-wine vinegar
1/3 cup olive oil
2 teaspoons minced fresh parsley leaves
1 hard-boiled large egg

Steps:

  • In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.

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