Deviled Egg Salad

5.0(7)

Enjoy the classic appetizer on a bed of lettuce, surrounded by tasty peppers, bacon, and onion. A homemade dill vinaigrette covers the whole salad with light herb flavor.

by Annacia·published 2007-04-03

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Greens

Servings

(6–8)

Total time

30 min

prep 30 min

Calories / serving

265 kcal

Ingredients (18)

serves

7 hard-cooked eggsegg
3 tablespoons salad dressing or 3 tablespoons mayonnaisemayonnaise
1 tablespoon chopped fresh dill weeddill
1 garlic clove, mincedgarlic
5 dashes bottled hot pepper sauce
1/8 teaspoon saltsalt
6 cups boston lettuce, torn or 6 cups bibb lettuceboston-lettuce
2 cups grape tomatoes, halved or 2 cups cherry tomatoestomato
1 medium sweet red pepper, choppedpepper
4 slices crisp cooked bacon, drained, and crumbledbacon
3 green onions, slicedscallion
1/3 cup olive oil or 1/3 cup salad oiloil
2 tablespoons tarragon vinegartarragon-vinegar
1 tablespoon chopped fresh dill weeddill
2 teaspoons dijon-style mustardmustard
1 garlic clove, mincedgarlic
1/4 teaspoon saltsalt
1/4 teaspoon bottled hot pepper sauce

Instructions (8 steps)

01Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
02Set whites aside.
03Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
04Stuff egg white halves with yolk mixture. Set aside.
05On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
06Drizzle with Dill Vinaigrette.
07DILL VINAIGRETTE:.
08In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

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