Friday, July 23, 2010

Deviled Egg Salad


Prep: 30 minutes7 hard-cooked eggs3 tablespoons salad dressing or mayonnaise1 tablespoon chopped fresh dill weed1 clove garlic, minced5 dashes bottled hot pepper sauce1/8 teaspoon salt6 cups torn Boston or Bibb lettuce2 cups grape or cherry tomatoes, halved, if desired1 medium red sweet pepper, chopped4 slices bacon, crisp-cooked, drained, and crumbled3 green onions, sliced1 recipe Dill Vinaigrette.


Step 1: Remove shells and halve hard-cooked eggs lengthwise; remove yolks. Set aside whites. Place yolks in a small bowl; mash with a fork. Add salad dressing, dill weed, garlic, hot pepper sauce, and salt. Spoon yolk mixture into egg white halves. Set aside.
Step 2: On a large serving platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange stuffed eggs on greens, vegetables, and bacon. Drizzle with Dill Vinaigrette. Makes 6 servings.
Dill Vinaigrette: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon bottled hot pepper sauce. Cover and shake well.


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