Vinaigrette with hard boiled egg and nuts

Hard boiled egg and nuts vinaigrette recipe

Give a special and tasty touch to your salads with this recipe for hard-boiled egg and nut vinaigrette. Preparing it with the EASYChef TOUCH 9000 food processor is very easy.

This vinaigrette is perfect to dress any type of salad; we can use lettuce, chicory, endive buds, tender shoots, etc.

RatingDifficultyBeginner

As we have only used the yolk of the eggs to prepare the vinaigrette, we can add the whites to our salad.

This vinaigrette can also be used to dress our fish dishes or cooked vegetables.

Mustard Vinaigrette
Yields4 Servings
Prep Time6 minsCook Time14 minsTotal Time20 mins
 3 Eggs
 30 g Hazelnuts
 30 g 30 g of walnuts
 20 g Raisins
 20 g Mustard
 120 ml Olive oil
 60 ml Apple cider vinegar
 Pepper
 Salt
EASYChef Accessories
 Cooking basket
 Blade accessory
Elaboration
1

We place the basket with its drive shaft inside our EASYChef.

2

Add 1.5 liters of water to the glass and three eggs to the basket.

3

Cook for 12 minutes at 120ºC.

4

We cool the eggs with cold water, peel them, cut them in half, separate the yolks from the clear and set aside.

5

Remove the cooking basket with its axis and place the blade accessory.

6

Add the egg yolks, 120ml olive oil, 60ml vinegar, 20g mustard, 20g hazelnuts, 20g walnuts, 20g raisins and season to taste.

7

We grind for 1 and a half minutes at speed 10.

8

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

9

We taste the vinaigrette and add salt or pepper if necessary.

10

If we have added salt or pepper, we go back to the previous step and program 10 seconds at speed 10.

11

Our vinaigrette is ready to use.

OUR HARD-BOILED EGG AND NUT VINAIGRETTE IS READY!

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Ingredients

 3 Eggs
 30 g Hazelnuts
 30 g 30 g of walnuts
 20 g Raisins
 20 g Mustard
 120 ml Olive oil
 60 ml Apple cider vinegar
 Pepper
 Salt
EASYChef Accessories
 Cooking basket
 Blade accessory

Directions

Elaboration
1

We place the basket with its drive shaft inside our EASYChef.

2

Add 1.5 liters of water to the glass and three eggs to the basket.

3

Cook for 12 minutes at 120ºC.

4

We cool the eggs with cold water, peel them, cut them in half, separate the yolks from the clear and set aside.

5

Remove the cooking basket with its axis and place the blade accessory.

6

Add the egg yolks, 120ml olive oil, 60ml vinegar, 20g mustard, 20g hazelnuts, 20g walnuts, 20g raisins and season to taste.

7

We grind for 1 and a half minutes at speed 10.

8

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

9

We taste the vinaigrette and add salt or pepper if necessary.

10

If we have added salt or pepper, we go back to the previous step and program 10 seconds at speed 10.

11

Our vinaigrette is ready to use.

Vinaigrette with hard boiled egg and nuts

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