Welcome to my new obsession: hard boiled egg vinaigrette.
Yes—hard boiled egg vinaigrette is a thing, and it’s delicious. Don’t be put off by the idea; this dressing is unexpectedly bright, creamy and tangy all at once. If you love eggs and have extra hard boiled eggs around, this is a wonderful way to use them.
If you’re hesitant, think of it like a fine textured dressing studded with chopped egg—a vinaigrette that also gives you the satisfaction of real egg bites in every forkful. I make a lot of hard boiled eggs every week, and this is one of my favorite ways to change things up besides classic egg salad or slicing eggs over toast.
I dyed some eggs this year and ended up with extras in the fridge, so I wanted more than just egg salad options. This vinaigrette is brilliant on roasted vegetables, tossed into salads, or drizzled over toasts topped with goat cheese and greens. It’s versatile, punchy and makes leftovers feel elevated.
For years I’ve loved asparagus with chopped eggs, and this dressing complements that pairing perfectly. The combination of vinegary brightness, briny capers, Dijon and olive oil balances the creaminess of the eggs and tang of goat cheese beautifully.
Why I love this vinaigrette
The dressing comes together with white wine vinegar, Dijon mustard, capers and lots of olive oil, then gets finished with chopped parsley and hard boiled egg. It’s similar in spirit to a gribiche—savory, vibrant and substantial thanks to the egg pieces.
Recently I’ve been spooning this vinaigrette over roasted vegetables, and it’s just as good spread over a slice of toast with goat cheese and roasted asparagus. Add microgreens or arugula, drizzle the dressing, and you have a satisfying lunch or light dinner. If you don’t have goat cheese, cream cheese or ricotta works well too.
One of the best parts is how flexible it is: use whatever greens and bread you have on hand, toss the vinaigrette with salad greens and roasted vegetables, or make open-faced tartines with goat cheese, veggies and the dressing spooned on top. You can even top with another slice of bread to make a sandwich.
Hard Boiled Egg Vinaigrette
Goat Cheese Tartines with Hard Boiled Egg Vinaigrette
4
people
15 mins
15 mins
30 mins
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Ingredients
- 1 pound asparagus
- 2 teaspoons olive oil
- Salt and pepper
- 4 baguette slices or other toasted bread
- 4 ounces goat cheese, softened
- 1 cup greens (microgreens, arugula or spinach)
Hard Boiled Egg Vinaigrette
- 3 tablespoons white wine vinegar
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ cup extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 2 to 3 hard boiled eggs, chopped
Instructions
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Preheat the oven to 425°F. Place the asparagus on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 10 to 15 minutes, until tender and slightly crisp.
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Spread the toasted bread with softened goat cheese, top with greens and a few asparagus spears. Spoon the vinaigrette over the tartines and serve.
Hard Boiled Egg Vinaigrette
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Whisk together the white wine vinegar, capers, Dijon, salt and pepper until combined. Slowly stream in the olive oil while whisking to create an emulsion. Stir in the chopped parsley and then fold in the chopped hard boiled eggs. Serve immediately. The dressing is also excellent tossed with roasted vegetables or used as a salad dressing.
Notes
Did you make this recipe?
I appreciate you so much!
Definite new favorite—at least until the next new favorite arrives.