Friday, March 8, 2019

BHG’s Deviled Egg Salad with Dill Vinaigrette

This homemade dill vinaigrette has a little heat with garlic and a hot pepper sauce that will top off this simple salad loaded with vegetables. Serves 6 Total Time: 30 minutes.


7 hard-cooked eggs
3 tablespoons mayonnaise
1 tablespoon fresh dill, chopped
1 clove garlic, minced
5 dashes hot pepper sauce
1/8 teaspoon salt
6 cups torn Boston or Bibb lettuce
2 cups cherry tomatoes, halved
1 red bell pepper, chopped
4 strips of bacon, cooked and crumbled
3 green onions, sliced
1 tablespoon dill vinaigrette *


In a large saucepan place eggs in a single layer and add enough cold water to cover them by an 1”. Bring to a rapid boil over high heat. Remove from heat, cover then let stand 15 minutes. Drain, cool and peel.

Halve the eggs lengthwise and place the yolks in a small bowl. Set whites aside. Mash yolks with a fork and stir in the mayonnaise, dill weed, minced garlic, hot pepper and salt. Stuff the whites with the yolk mixture and set aside. On a platter arrange the lettuce, tomatoes, bell pepper, bacon and green onions. Then arrange the eggs on the salad. Drizzle with the dill vinaigrette and serve immediately. Yum Yum!

* Dill Vinaigrette


1/3 cup olive oil
2 tablespoons tarragon vinegar
1 tablespoon dried dill or fresh chopped
2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce


In a jar with a lid combine all ingredients, cover and shake well.

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