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Nutrition Facts
Serving Size 1 (228g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons tarragon vinegar
Calories 264
Calories from Fat 193		(73%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 4.6g	22%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 257mg		85%
Sodium 420mg		17%
Potassium 423mg		12%
Total Carbohydrate 7.5g		2%
	Dietary Fiber 1.8g	7%
	Sugars 2.9g
Protein 11.2g		22%
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Deviled Egg Salad

Recipe #220335 | 30 min | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Annacia
Apr 3, 2007

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.

SERVES 6 -8 (change servings and units)

Ingredients

7 hard-cooked eggs
3 tablespoons salad dressing or mayonnaise
1 tablespoon chopped fresh dill weed
1 garlic clove, minced
5 dashes bottled hot pepper sauce
1/8 teaspoon salt
6 cups boston lettuce, torn or bibb lettuce
2 cups grape tomatoes, halved or cherry tomatoes
1 medium sweet red pepper, chopped
4 slices crisp cooked bacon, drained, and crumbled
3 green onions, sliced

dill vinaigrette

1/3 cup olive oil or salad oil
2 tablespoons tarragon vinegar
1 tablespoon chopped fresh dill weed
2 teaspoons dijon-style mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce

Directions

1
Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
2
Set whites aside.
3
Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
4
Stuff egg white halves with yolk mixture. Set aside.
5
On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
6
Drizzle with Dill Vinaigrette.
7
DILL VINAIGRETTE:.
8
In 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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Featured Reviews for This Recipe

From: Sharon123

On Oct 15, 2008

I scaled the recipe down for one, totally enjoyed all the flavors! I used veggie bacon bits. Thanks Annacia!

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From: loof

On Jun 20, 2008

This was a terrific salad! The dill brought a unique taste that went well with the eggs and I loved the vinaigrette. I reduced this to 1 serving (except the dressing, which I made the full amount of) and left out the green onions. This salad made a delightful light lunch - thanks for posting the recipe!

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From: echo echo

On May 9, 2007

Very good. I made 1/2 recipe of the salad, but a whole recipe of the vinaigrette. The dressing was really what attracted me to this one. This past weekend, I had the salad as written, except vegetarian bacon-flavored bits from the health food store, and enjoyed it. Later I used the leftover dressing for a salad I made up of lettuce, tuna, chopped celery and chopped red onions and that was great, too!

2 people found this review helpful

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From: Mme Melissa

On May 24, 2008

I adore this salad! I haven't used a lot of dill in my lifetime, and wouldn't have made a vinaigrette with it had I not seen this interesting salad recipe. The dill brings a dominant, powerful zing to this crisp, full flavored salad. All the ingredients are likely to be in your house, so, why not make this dill flavored Deviled Egg Salad anytime? Delicious!

1 person found this review helpful

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