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Deviled Egg Salad




7 hard-cooked eggs (see note) 

3 Tbsp mayonnaise

1 tsp mustard 

Two dashes of hot sauce 

1 Tbsp chopped fresh dill weed

⅛ teaspoon salt

6 cups torn 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

Dill Vinaigrette

cup olive oil

2 Tbsp white wine vinegar 

1 Tbsp snipped fresh dill

2 tsp grainy mustard (smakdab white wine and herb mustard is really nice here)

1 clove garlic, minced

¼ tsp salt

¼ tsp bottled hot pepper sauce


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. Pipe or spoon egg white halves with yolk mixture. Set aside.

To make dressing, in a jar combine oil, vinegar, dill, mustard, garlic, salt, and hot pepper sauce. Cover and shake well.

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


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.

Recipe from Better Homes & Gardens 

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