Deviled Egg Salad

This salad was made for Easter dinner but it would make a great brunch side dish as well. I always make a few extra eggs in case they don’t peel well and because extras always make for a nice chef’s treat!

Recipe from Better Homes & Gardens

Deviled Egg Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Ingredients

Scale

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

⅓ 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

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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.