Egg and Mustard Dressing
2 hard boiled egg yolks
2 tbl. apple cider vinegar
2 tsp. sugar
1 tsp. mustard (any kind)
This is how I do it for a single serving....
Mash the egg yolks at the bottom of a large salad bowl, add vinegar to "dissolve", add sugar and mustard. Taste to adjust seasoning (S & P). Add salad ingredients on top and toss.
This makes enough for one salad, one large, "Tracy size", salad, lol, double it for 2.
The original recipe called for 4 egg yolks, 4 tbl. apple cider vinegar, 2 tbl. sugar, 2 t. mustard. I don't think it needs that much sugar, but do what you like. Also, the original recipe called for browning some bacon and tossing spinach leaves with some of the fat before dressing it and adding some crumbled bacon. Sounds good, but I didn't want the extra fat and calories, but definitely an option for another time!
BTW I was making a fresh batch of chicken stock in my pressure cooker that day and I decided to use the hot stock to cook my eggs in! So I cleaned the eggs, and dropped them into the hot, hot, hot, stock (the pressure had just come down enough to take the lid off of the pressure cooker), set my timer for 14 min. and then fished them out...another "hit", perfectly done eggs, and no extra pot to clean!