Deviled Egg Salad on Spinach
Source of Recipe
Marla
List of Ingredients
Deviled Egg Salad on Spinach
6 large eggs
2 medium all-purpose potatoes (3/4 pound), peeled and cut into chunks
1/4 cup mayonnaise
2 tablespoons snipped fresh chives
1/4 teaspoon grated lemon peel
4 teaspoons fresh lemon juice
1 tablespoon coarse-grain mustard
1 teaspoon salt, divided
Freshly ground pepper
1/2 cup crumbled feta cheese
3 teaspoons olive oil, divided
2 teaspoons balsamic vinegar, divided
2 large ripe beefsteak tomatoes (1 lb.), sliced
1 10-ounce bag fresh spinach, trimmed and rinsed
Recipe
1. Place eggs in a single layer in a 3-quart saucepan with enough cold
water to cover by 1 inch. Bring to a boil; cover. Remove from heat and
let stand 20 minutes. Drain and fill pan with cold water; let stand 10
minutes more. Peel and chop.
2. Meanwhile, bring potatoes and enough cold water to cover in a
saucepan to a boil; cook 10 minutes, until tender. Drain and coarsely
chop.
3. Combine mayonnaise, chives, lemon peel and juice, mustard, 1/2
teaspoon of the salt, and 1/4 teaspoon pepper in a large bowl. Fold in
eggs, potatoes, and feta, with rubber spatula until combined.
4. Combine 1 teaspoon each oil and vinegar, 1/4 teaspoon salt, and a
pinch of pepper in a 9-inch glass pie plate. Add tomato slice, turning
to coat.
5. Whisk the remaining 2 teaspoons oil, 1 teaspoon vinegar, 1/4 teaspoon
salt, and a pinch of pepper in a large bowl. Add spinach and toss.
6. Arrange tomato slices in a single layer on a platter. Top with
spinach, then egg salad.
Makes 6 servings.
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