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Deviled Egg Salad on Spinach

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 6 large eggs
  
• 2 medium (3/4 lb.) all-purpose potatoes, peeled, cut into chunks
  
• 1/4 cup mayonnaise
  
• 2 Tbsp snipped fresh chives
  
• 1/4 tsp grated lemon peel
  
• 4 tsp fresh lemon juice
  
• 1 Tbsp coarse-grain mustard
  
• 1 tsp salt, divided
  
• 1/2 tsp freshly ground pepper, divided
  
• 1/2 cup crumbled feta cheese
  
• 3 tsp olive oil, divided
  
• 2 tsp balsamic vinegar, divided
  
• 2 large (8 oz. each) beefsteak tomatoes, sliced
  
• 1 bunch (12 oz.) or bag (10 oz.) fresh spinach, trimmed and rinsed
  






Instructions



1. Place eggs in a single layer in a 3-quart saucepan with enough cold water to cover by 1 inch. Bring to boil; cover. Remove from heat and let stand 20 minutes; drain. Fill pan with cold water and let stand 10 minutes more; drain. Peel and chop eggs. Set aside.
   
   
2. Meanwhile, bring potatoes and enough cold water to cover in a saucepan to boil. Cook potatoes 10 minutes, or until tender. Drain and coarsely chop. Set aside.
   
   
3. Combine mayonnaise, chives, lemon peel and juice, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a large bowl. Gently fold in eggs, potatoes and feta. (Can be made ahead. Cover and refrigerate for up to 2 hours.)
   
   
4. Combine 1 teaspoon of the oil, 1 teaspoon of the vinegar, 1/4 teaspoon of the salt and 1/8 teaspoon pepper in a 9-inch glass pie plate. Add tomato slices, turning to coat.
   
   
5. Whisk the remaining 2 teaspoons oil, 1 teaspoon vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add spinach and toss.
   
   
6. To Serve: Arrange tomato slices in a single layer on a serving platter. Top with spinach, then egg mixture.
   
   Makes 6 servings.