Deviled Egg Spinach Salad
Sweet & Tangy Deviled Egg Spinach Salad Recipe
Prep & cook time: 30 mins. (4 servings)
YOUR LOCAL FRESH SHOPPING LIST:
- 3 Eggs
- 1/2 Packet (about 2 T.) Spitfire Gourmet Zesty Sweet Tang
- 20 oz. Spinach
- 3 Scallions (Green Onions)
- 1 T. Mayonnaise
- 1 tsp. Prepared Mustard
- 1 T. EVOO (Extra Virgin Olive Oil)
- 2 T. ACV (Apple Cider Vinegar” – from the mother is best)
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.
Add Spitfire Gourmet Zesty Sweet Tang to yolks, along with Mayonnaise, Olive Oil, 2 T. ACV (Apple Cider Vinegar) & Prepared Mustard.
Toss with Spinach, chopped Scallions (some green parts, too) and the egg whites.
Sliced Mushrooms and crumbled Bacon are a great addition.