Deviled Egg Spinach Salad
Sweet & Tangy Deviled Egg Spinach Salad
This recipe can easily be made LOW CARB.
Prep & cook time: 30 mins. (4 servings)
YOU LOCAL FRESH SHOPPING LIST:
♦ 3 Eggs
♦ 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy
♦ 20 oz. Spinach
♦ 3 Scallions (Green Onions)
♦ Prepared Mustard
♦ EVOO (Extra Virgin Olive Oil)
♦ ACV (Apple Cider Vinegar” – from the mother is best)
1. Hard boil 3 Eggs (cover with water, bring to a boil, then turn off heat and cover for 10 minutes). Peel the eggs. Remove yolks and place them in a mixing bowl. Slice egg whites for salad, and set aside.
2. Add 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy to yolks, along with 1 T. Mayonnaise, 1 T. Olive Oil, 2 T. ACV (Apple Cider Vinegar) & 1 tsp. Prepared Mustard.
3. Toss with Spinach, chopped Scallions (some green parts, too) and the egg whites.
WINE: A dry white Pinot Grigio or Prosecco
♦ Make it a meal by adding diced Ham.
♦ Sliced Mushrooms and crumbled Bacon are a great addition.