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Ingredients
| eggs: 7 (hard-cooked) |
| lite mayonnaise: 1 Tbl |
| fresh dill weed (sprigs): 1 tsp |
| garlic: 1 clove |
| baby lettuce: 6 oz |
| cherry tomatoes (chopped): 2 cups |
| red sweet peppers: 1 whole pepper |
| bacon: 4 strips |
Deviled egg salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. 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.
2. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.
Dill Vinaigrette: In a screw-top jar combine 13 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; 14 teaspoon salt; and14 teaspoon bottled hot pepper sauce. Cover and shake well.
*To hard-cook eggs: In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel.