Deviled Egg Salad

Deviled Egg Salad

Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.

Recipe from Better Homes and Gardens
SERVINGS
6 to 8
PREP TIME
30 mins

Deviled Egg Salad

Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.

Ingredients
  • 7   hard-cooked eggs*
  • 3   tablespoons salad dressing or mayonnaise
  • 1   tablespoon chopped fresh dill weed
  • 1   clove garlic, minced
  • 5   dashes bottled hot pepper sauce
  • 1/8  teaspoon salt
  • 6   cups torn Boston or Bibb lettuce
  • 2   cups grape or cherry tomatoes, halved
  • 1   medium red sweet pepper, chopped
  • 4   slices bacon, crisp-cooked, drained, and crumbled
  • 3   green onions, sliced
  • 1   recipe Dill Vinaigrette
Dill Vinaigrette
  • 1/3  cup olive oil
  • 2   tablespoons tarragon vinegar
  • 1   tablespoon snipped fresh dill
  • 2   teaspoons Dijon-style mustard
  • 1   clove garlic, minced
  • 1/4  teaspoon salt
  • 1/4  teaspoon bottled hot pepper sauce

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Directions
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
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.

Tip

  • *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.

nutrition information

Per Serving: cal. (kcal) 269, Fat, total (g) 22, chol. (mg) 254, sat. fat (g) 4, carb. (g) 8, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 5, pro. (g) 11, vit. A (IU) 3256, vit. C (mg) 48, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 85, Cobalamin (Vit. B12) (g) 1, sodium (mg) 427, Potassium (mg) 439, calcium (mg) 71, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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