Thursday, March 26, 2009

Easter Brunch Recipe: Deviled Egg Salad

An Eggcellent dish for your Easter Brunch or Buffet

Deviled Egg Salad

¨ hard-cooked eggs*
¨ Tbsp. salad dressing or mayonnaise
¨ Tbsp. chopped fresh
dill weed
¨ clove garlic, minced
¨ dashes bottled hot pepper sauce
¨ 1/8 tsp. salt
¨ cups torn Boston or Bibb lettuce
¨ cups grape or cherry tomatoes, halved
¨ medium red sweet pepper, chopped
¨ slices bacon, crisp-cooked, drained, and crumbled
¨ green onions, sliced
¨ recipe
Dill Vinaigrette
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.
2. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.
3. Dill Vinaigrette In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons
tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.
4. *To hard-cook eggs: 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:

1 comment:

Vomail said...

Hey, I am in love with this recipe of Deviled Egg Salad. I think this is a fantastic Easter egg recipe. I would love to try this for Easter 2017. Even I have to host a birthday party quite soon and have been gathering party menu ideas. Will try some unique recipes that I found at Nom App.