Serves: 5
Total Calories: 443
1. Cut the hard-boiled eggs in half, and separate the yolks from the whites. Reserve the whites for future use, and transfer the egg yolks to a small bowl. Mash the yolks lightly with a fork.
2. Add the mustard, sugar, and salt to the egg yolks, and stir to mix.
3. Place the olive oil in a medium-sized bowl, and whisk in the vinegar and the egg yolk mixture.
4. Use immediately, or cover and refrigerate until ready to serve. If desired, slice the reserved egg whites very thin and use them to garnish the salad, along with thinly sliced scallions.
This Thomas Jefferson's Favorite Dressing recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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