Deviled Egg Salad Recipe #220335
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
30 min | 30 min prep
SERVES 6 -8
- 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
- Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
- Set whites aside.
- Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
- Stuff egg white halves with yolk mixture. Set aside.
- On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
- Drizzle with Dill Vinaigrette.
- DILL VINAIGRETTE:.
- 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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5 stars