Deviled Egg Salad

By NicoleS

This irresistible salad travels beautifully. Simply mix up a mixture of lettuce, peppers, bacon, and onion with these easy-to-make deviled eggs. A splash of dill vinaigrette adds fresh flavor.

Ingredients

• Dill Vinaigrette:
• 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 (follows)
• 1/3 cup olive oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon snipped fresh dill
• 2 teaspoons Dijon-style mustard
• 1 clovegarlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon bottled hot pepper sauce

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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.

To prepare salad:

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.

3. In a screw-top jar combine oil, vinegar, dill, mustard, garlic, salt, and hot pepper sauce for vinaigrette. Cover and shake well.

4. Drizzle salad with Dill Vinaigrette. Makes 6 to 8 servings.