PIRET HANSON
Author

Egg vinaigrette

  • 2 boiled eggs
  • A handful of flat-leaf parsley
  • A handful of chives
  • 1 tbsp Dijon mustard
  • Juice of a lemon
  • 1 dl olive oil
  • 1 tsp cane syrup
  • Black pepper
  • Salt
Chop the eggs and the herbs. Combine the lemon juice, mustard, herbs and oil in a bowl. Stir in the chopped eggs and season with salt and pepper. Serve with oven-roasted asparagus. It also goes well with green beans or broccoli.