Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.
Welcome to my new obsession: hard boiled egg vinaigrette.
YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will looooove it.
I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette?
But if you’re a lover of eggs like I am (they are def my favorite food!) and now have a fridge full after Easter, use one or two of them up to try this recipe. It’s SO fantastic.
I was on the fence about dyeing eggs this year because I didn’t know if it seemed… irresponsible? But we had enough eggs and every weekend I hard boil at least eight, so I figured why the heck not. I knew they’d get eaten, if only because I am in love with my best ever egg salad.
Seriously, if you need an egg salad recipe, RUN to that one right this minute!
But the only thing is that I make egg salad weekly, so I wanted to have a few OTHER recipes to go with all the hard boiled eggs. I love to throw them in salads (that’s Eddie’s favorite way of consumption) and I also often slice them and put them on either avocado or hummus toast. Heck, I’ll even eat one plain with salt and pepper!
However this… this recipe is a game changer for me.
For years, I’ve loved the classic asparagus topped with chopped eggs. In fact, any king of egg works for me. You’re not seeing things: I most definitely have a few other asparagus + egg toast combos.
And since I also happen to lose my mind over all things tart, briney and vinegary?
This bowl is basically a combo of all my favorite things.
The dressing is white wine vinegar, dijon, capers and tons of olive oil. My mouth waters just typing those words!
In the last week I’ve eaten this dressing on an array of roasted vegetables. But I love the idea of making it more of a complete lunch by slathering toast with goat cheese, topping it with a few roasted (or even leftover!) vegetables and THEN drizzling on the dressing.
Um. It might be my lunch for the remainder of 2020.
And the best part – use what you have. Throw some greens (I like microgreens, but spinach or arugula works!) on the toasts. If you don’t have goat cheese, do cream cheese.
You can also use the hard boiled egg vinaigrette on a salad and you get the both of best worlds: the eggs and the dressing in one!
Oh and you could even throw another slice of bread on top and call this a sandwich. I don’t blame you.
Hard Boiled Egg Vinaigrette
Goat Cheese Tartines with Hard Boiled Egg Vinaigrette
Ingredients
hard boiled egg vinaigrette
- 3 tablespoons white wine vinegar
- 1 tablespoon capers
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ cup extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 2 to 3 hard boiled eggs, chopped
Instructions
- Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
- Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!
hard boiled egg vinaigrette
- Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)
Notes
Did you make this recipe?
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I appreciate you so much!
Definite new favorite until the next new favorite.
11 Comments on “Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.”
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I don’t care for goat cheese, so when I saw this post, my first reaction was “Gross!” Please forgive the isolation crankiness. :) But a closer look at the hard boiled egg vinaigrette had me intrigued; I LOVE hard boiled eggs in salad.
I had one heart of romaine left in the frig, along with hard boiled eggs, and all of the other dressing ingredients. That, with some of your pickled red onions, made the perfect salad for lunch – especially after a week that included too many jelly beans!
Can’t wait to try it over roasted vegetables.
Another win – thank you!
So pretty and springlike!
great idea for making use of all of those post-Easter hard boiled eggs, at least in normal years! Vinaigrette is a great pairing for me cause sometimes the texture of hard boiled eggs is a little “gaggy”, so, thank you!
I made this vinaigrette tonight and it is delicious! I roasted asparagus and chicken sausage, and had leftover Easter mac and cheese, and it was all so delicious together! Thanks for such a cool idea to use the hard boiled eggs! How long do you think the vinaigrette will last?
yay! i am so glad you liked it! it should last for 3ish days or so in the fridge!
I jut put the rest of the vinaigrette over baby spinach, and put some roasted pistachios on top!! Sooooo good! Thanks again for the recipe!
Love this hard boiled egg vinaigrette! Our new favorite :) Thanks for a great recipe!
This was a lovely light-ish dinner. I swapped out the goat cheese for cream cheese and topped the toasts with fresh spinach. In sum, this recipe has great ROI: not difficult to make but very tasty. Definitely worth making this spring for a quick WFH lunch or an easy dinner. Plus it looks great!