Spring Salad with Deviled Egg Vinaigrette

This colorful salad puts both egg yolks and whites to delicious use.

4 hard-boiled egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring greens, such as arugula and pea tendrils
1 cup cherry tomatoes
4 hard-boiled egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper

1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With processor running, slowly drizzle in the olive oil until all oil is incorporated.

2. In a large serving bowl, toss together egg whites, asparagus, spring mix and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.

this week's recipes
fall comforts

feature story
preserving summer

autumn supper