Deviled Egg Salad

By kimvess

You've got to try this Deviled Egg Salad, it's so good!! Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables. Yum!

Ingredients

• DILL VINAIGRETTE:
• 7 hard-cooked eggs
• 3 tablespoons salad dressing or mayonnaise
• 1 tablespoon fresh dill weed, chopped
• 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
• 1/3 cup olive oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon snipped fresh dill
• 2 teaspoons Dijon-style mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon bottled hot pepper sauce

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from bhg.com

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.

Dill Vinaigrette:

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