Granddaddy’s Hard-Boiled Egg Salad Dressing
10m prep 0s cook 10m ready
A creamy, tangy hard-boiled egg salad dressing made by mashing yolks with vinegar, oils, and seasonings. Perfect for any salad.
Ingredients
- 3 Perfect Hard-Boiled Eggs halved, yolks and whites separated
- 1/4 cup white vinegar
- 1/4 cup extra-virgin olive oil
- 2 tbsp canola oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp granulated garlic or garlic powder
- 1/4 tsp oregano or Italian seasoning
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 99 mg
- Iron: 3.18 mg
- Magnesium: 22.8 mg
- Phosphorus: 303 mg
- Potassium: 241 mg
- Zinc: 1.97 mg
Let's Cook
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Step 1.
Halve 3 perfect hard-boiled eggs, then separate the yolks from the whites. Place the yolks in a glass jar with a lid and set the whites aside.
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Step 2.
Using a fork, smash the egg yolks in the jar until smooth. Stir in ¼ cup white vinegar until well combined.
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Step 3.
Add ¼ cup extra-virgin olive oil, 2 tablespoons canola oil, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon granulated garlic or garlic powder, and ¼ teaspoon oregano or Italian seasoning to the jar.
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Step 4.
Tightly screw the lid on the jar and shake vigorously until the dressing is emulsified and all ingredients are well combined. Taste and adjust seasoning with more salt, pepper, or vinegar if desired.
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Step 5.
Chop the reserved egg whites and use them in your salad. Serve the dressing immediately, or store in the lidded jar in the refrigerator for up to 2 to 3 days. Shake again before using if refrigerated.
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