Recipe of the Week: Eggy Salad Dressing
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Eggy Salad Dressing is an alternative to chopping up hard boiled eggs for a salad. It appeals to be because it spreads the egg all through the salad. I enjoyed this ‘meal in a bowl.’
Hard boil two eggs. Let them cool. Remove off the shells. Place in a small food processor with a little olive oil, vinegar and seasoning. As you can see from the picture on the left, I used raspberry vinegar and basil/garlic seasoning. Alternatively, any vinegar and oil dressing you have on hand could be used. Process until smooth; it will have a smooth, icing-like consistency. Use as a salad dressing. 
The salad picture on left has frozen peas and corn (thawed) and celery. I added a little salt.
Eggy salad dressing also makes an excellent dip or spread for cucumber slices. Try a basil leaf on top for a burst of flavor from the garden!
