Turn Leftover Hard-Boiled Eggs into a Chicken Club Salad with Creamy Balsamic Vinaigrette
Posted by Dr. Della Parker on April 9, 2017
Every spring you buy the eggs, dye the eggs, and play hide-and-go-seek with the eggs. Then after Easter has passed you are left figuring out what to do with all those leftover hard-boiled eggs. Feel prepared this year knowing you have a plan for each and every one of those little protein-filled eggs. Make a chicken club salad with this creamy balsamic vinaigrette recipe and enjoy utilizing all of your leftover hard-boiled eggs.
Did you know we were meant to eat meat? This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. Click to learn about Dr. Della Parker’s Real Food Diet.
- 2 tsp Sugar
- 2 tbsp balsamic vinegar
- 2 tbsp Mayonnaise
- 2 tbsp olive oil
- Put the sugar and the vinegar in a small jar. Swirl it around until the sweetener is mostly dissolved.
- Then add in the mayo and shake it up well, until no more white flecks can be seen on the inside of the jar. Then add the olive oil and shake again.
- Then drizzle dressing over the top and toss lightly.