Deviled Egg & Spinach Salad
6 hard boiled eggs, diced
2 medium potatoes, cooked and diced
1/4 cup homemade mayo
2 Tbl. snipped chives
1/4 tsp. grated lemon peel
4 tsp. fresh lemon juice
1 Tbl. coarse-grain mustard
salt & pepper to taste
fresh picked baby spinach, washed and trimmed to bite size pieces
cherry tomatoes, fresh from the garden, cut into halves
homemade croutons (see recipe below)
Combine mayo, chives, lemon juice, lemon peel, mustard, salt, and pepper in a salad bowl. Add eggs and potatoes and toss to coat. Arrange spinach leaves on plates and top with egg/pototo mixture. Top with cherry tomato halves and homemade croutons.
To make homemade croutons:
Place 1 Tbl. butter and 1 Tbl. Olive oil into a saute pan. Place on medium heat. While the butter is melting, cut bread (use any leftover bread you have - even hotdog buns will do) into large cubes. I usually cut up about 1 or 1 1/2 cups of cubes. Toss the bread cubes into the pan with the butter and EVOO, sprinkle with 1/4 tsp. garlic powder. Stir cubes around until they are covered with butter and EVOO and start to brown. The longer you cook them, the more toasted they will get - just don't let them burn. This only takes about 2 minutes. These croutons are toasted on the outside and tender on the inside - just the way I like them.