I was soooo frustrated yesterday while making this for lunch.
Farm fresh eggs are extremely hard to peel when hard cooked. You can prick the ends, add baking soda to the water, peel them under cold running water, whatever it is you do and at least half of them are going to come out a ragged mess. The trick is to leave them in the fridge for a couple of weeks before cooking them. So I did; in fact, I left this particular dozen in the fridge for three weeks and half of them were still a ragged mess.
Ah, well. First world problems, and all that.
Anyhoo, this little recipe is ridiculously easy and surprisingly tasty. As written, it is a great light lunch with some fresh fruit, which is exactly how I ate it. May I suggest a perfectly ripe, juicy peach since they’re in season and I have a peck of them on my kitchen table? Individually, with a tomato wedge, they’d make a marvelous appetizer or picnic fare.
The “sauce” is really just a mustard vinaigrette, but it is absolutely delicious and would make a great dressing for a salad topped with chicken or steak.
Click on the photo to enlarge
- 2 cloves garlic, finely chopped
- 1 tablespoon Dijon mustard
- 1/8 teaspoon kosher sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons white wine vinegar
- 3 tablespoons olive oil
- 8 large hard-boiled eggs, peeled
- 1 large tomato, sliced
- 2 tablespoons snipped chives
- Combine the garlic, mustard, salt, pepper and vinegar in a small bowl. Add the oil slowly, whisking it in with a fork until well blended. Set aside.
- Slice the eggs in half lengthwise. Arrange the sliced tomato on four plates; place 2 egg halves on each. Top the eggs with the mustard sauce, sprinkle with the chives, and serve.
- Nutrition (per serving): 259 calories, 21g total fat, 373mg cholesterol, 232.5mg sodium, 252.6mg potassium, 3.9g carbohydrates, <1g fiber, 2.4g sugar, 13.3g protein