Welcome to my new obsession: hard boiled egg vinaigrette.
Yes — it’s a real thing, and it’s delicious. If the idea sounds odd, don’t worry. Give it a try: the flavors are surprising and addictive.
If you love eggs like I do (they’re my go-to food), and you have a fridge full of hard boiled eggs after a holiday or a big batch cook, this vinaigrette is an excellent way to use them. It’s bright, savory and perfect for many dishes.
I debated dyeing eggs this year, but we had plenty and I often hard boil several each week. Beyond the usual egg salad (which I adore), I wanted new ways to enjoy hard boiled eggs. This vinaigrette became one of my favorites right away.
It’s great spooned over roasted vegetables, drizzled on salads, or used as a topping for toast. I also like to slice hard boiled eggs on avocado toast or hummus toast, but this dressing elevates the eggs into something special.
Why this works
The dressing is tangy and bright — white wine vinegar and Dijon provide punch, capers add briny depth, and lots of olive oil rounds it all out. When you fold in chopped hard boiled eggs, you get a vinaigrette that’s creamy, textured and full of umami.
My favorite way to enjoy it is on goat cheese tartines: spread softened goat cheese on toasted bread, top with roasted vegetables or asparagus, add some greens, then spoon the hard boiled egg vinaigrette over everything. It turns a simple toast into a satisfying lunch or light dinner.
The recipe is forgiving — use what you have. Microgreens, arugula or spinach work as your greens. If you don’t have goat cheese, cream cheese or ricotta make fine substitutes. The dressing also shines on a plain salad or a bowl of roasted vegetables.
For a heartier option, stack another slice of bread and make it a sandwich — the vinaigrette keeps everything moist and flavorful.
Hard Boiled Egg Vinaigrette
Goat Cheese Tartines with Hard Boiled Egg Vinaigrette
4 people
15 mins
15 mins
30 mins
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
- Preheat the oven to 425°F. Place asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 10–15 minutes until slightly crisp.
- Spread toasted bread with softened goat cheese, top with greens and roasted asparagus, then spoon the vinaigrette over the tartines. Serve immediately.
Hard Boiled Egg Vinaigrette
- Whisk the vinegar, capers, mustard, salt and pepper until combined. Slowly stream in the olive oil while whisking to emulsify. Stir in the chopped parsley, then gently fold in the chopped hard boiled eggs. Serve right away. The dressing is also delicious poured over roasted vegetables or a salad.
Notes
Definite new favorite — at least until the next one comes along.