Hard-Boiled Egg and Hot Pepper Vinegar Dressing Recipe

In a food processor or blender, combine hard-boiled eggs, onions, bell peppers, garlic, salt, and dry mustard. Process a few seconds until eggs are broken up. Add the vinegar (see below) and continue processing until all ingredients are very finely minced, about 1 to 2 minutes. Refrigerate until ready to use.

To Make Hot Pepper Vinegar:
In a 2-quart saucepan combine the water, vinegar, red pepper, and salt. Bring to a boil over high heat. Add the jalapenos and remove from heat. Cool and refrigerate covered, overnight. Strain before using.

Use this dressing on green salads, avocado, chilled fish or chicken, or in potato salad.

Yield: about 3 cups

Recipe Source: Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (William Morrow & Co)
Reprinted with permission.