Vinaigrette Aux Oeufs Durs Hard Boiled Egg Dressing Recipes

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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

HARD-BOILED EGG DRESSING



Hard-Boiled Egg Dressing image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

2 tablespoons chopped shallots
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.

Steps:

  • Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

EGG YOLK VINAIGRETTE



Egg Yolk Vinaigrette image

Make and share this Egg Yolk Vinaigrette recipe from Food.com.

Provided by Nyteglori

Categories     Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
2 tablespoons shallots, chopped
1/4 red wine vinegar
3/4 cup olive oil
3 drops lemon juice
salt and pepper

Steps:

  • Lightly whisk egg yolk and mustard.
  • Add parsley, shallots and vinegar.
  • Season with salt and pepper, mix well with whisk.
  • Slowly add oil, while whisking constantly. Add lemon juice.
  • Note this vinaigrette should be quite thick.

Nutrition Facts : Calories 376.9, Fat 41.7, SaturatedFat 6, Cholesterol 41.5, Sodium 46.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.9

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.

OEUFS EN COCOTTE à LA SUISSE



Oeufs En Cocotte à La Suisse image

Make and share this Oeufs En Cocotte à La Suisse recipe from Food.com.

Provided by Elmotoo

Categories     Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

8 eggs
240 ml double cream
125 g gruyere cheese, finely grated
nutmeg, ground
pepper, ground

Steps:

  • Pre-heat the oven to 190° C (375° F - gas 5)
  • Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
  • Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
  • Bake for about 6 minutes until the mixture is just set.

Nutrition Facts : Calories 483.4, Fat 42.3, SaturatedFat 23.1, Cholesterol 490.3, Sodium 270.4, Carbohydrate 2.5, Sugar 0.6, Protein 23.1

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.

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