Deviled Egg Salad

By kimmie12

Ingredients

• 7 hard-cooked eggs*
• 3 Tablespoon 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 tomatoes 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
• to 1 to 15 - In a large sauce pan, 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.

Preparation

Step 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.

On a platter, arrange lettuce, tomatoes, sweet pepper, bacon and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette.