I love to make this salad after Easter to use up some of those hard-boiled eggs. Of course, there is always Deviled Eggs or Potato Salad.
3/4 Cup Olive Oil or Vegetable Oil
½ Cup White Sugar
1/3 Cup Ketchup
¼ Cup Rice Vinegar
1 thin slice of Red Onion
½ Teaspoon Salt
1 pound Bag Fresh Baby Spinach
6 Hard Boiled Eggs, sliced
4-5 slices of bacon
8 Oz Sliced Mushrooms, Optional
Red Onion Rings for garnish, Optional
Combine all dressing ingredients in a blender or food processor. Blend until smooth and combined and Chill.
With sharp scissors cut the pieces of bacon into small pieces. Cook the bacon until very crisp. Combine the ingredients for the salad and just before serving pour dressing over salad. Serves 6-8.
Can also be served with a grilled chicken breast on top.
*Gluten Free and Dairy Free as written.
Here is another recipe to use up hard-boiled eggs. My mother always loved this recipe. I thought she must have made it up, and we NEVER liked it. In fact, we hated to stay home sick from school as she might make it and we would have to eat it.
I was visiting with a neighbor she mentioned how much she missed this recipe from her childhood. I typed it up and made it for her. She was so excited and thought some of you might have missed having it too.
Eggs Goldenrod or Creamed Hardboiled Eggs on Toast
2 Hardboiled Eggs peeled and sliced
1 Tablespoon Butter
1 Tablespoon flour
2/3 Cup Milk
Salt and Pepper to taste
In a saucepan melt butter over medium heat. Stir in flour and stir until smooth. Heat for 2 minutes.
Pour in the milk and heat, stirring constantly until thicken and begins to bubble.
Turn off heat and season to taste. Add hardboiled eggs and stir. Serve over the toast.
*Gluten free use gluten free flour mixture and gluten free bread.