Egg Dressing for Spinach Salad

Wondering what to do with all those Easter eggs? Here's one of my favorite recipes using hard-boiled eggs. Easter is so early this year that I don't have any spinach from my garden just yet. No matter, urban sprawl has brought a grocery store just down the street. With this dressing, I like a salad of just spinach leaves, some very thin slices of a mild red onion, and sliced fresh button mushrooms. The egg yolks dissolve when shaken to emulsify the dressing, and the whites will sink to the bottom if the dressing sits for a while. If you're making an individual salad, store the extra dressing in the refrigerator, use within 3 days, and spoon the dressing on to distribute the whites of the eggs equally.

Egg Dressing for Spinach Salad (makes enough for one family-size salad, or 3-4 individual salads)

½ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon seasoned salt (I use Lawry's)
2 hard-cooked eggs, peeled and chopped into ½" dice

Put everything into a jar with a tight-fitting lid and shake well. It's best to use one with a plastic or enameled lid, to avoid any interaction between the acidic vinegar and a metallic lid. Toss with salad just before serving.