Recipes and Cooking Salads Green Salad Deviled Egg and Pickled Vegetable Salad Be the first to rate & review! This deviled egg salad is light and refreshing. By Colleen Weeden and Maggie Meyer Glisan Maggie Meyer Glisan Instagram Twitter Website Maggie Meyer Glisan is the owner of the party supplier, Oh Hey Magpie, which makes custom invitations, cookies, and decorations. She spent nearly a decade working for Better Homes & Gardens as a food editor, then worked as a content manager for Hy-Vee Foods before starting her business. She continues to freelance write about food for Commercial Baking and Fine Cooking. Maggie has worked as a graphic designer and food photographer while at Better Homes & Gardens.Maggie Meyer Glisan graduated from the University of Missouri with a journalism degree, with an emphasis on magazine design. She also minored in business, which has equipped her to become an entrepreneur. Learn about BHG's Editorial Process Published on April 6, 2023 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Total Time: 1 hr 40 mins Servings: 8 to 10 Jump to Nutrition Facts This is the salad your Easter brunch never knew it was missing. Deviled eggs nestle in a bed of tender Bibb lettuce plus quick-pickled carrots and radishes. The vinaigrette uses the leftover pickling liquid for extra punch. Plan ahead if you're entertaining for Easter. The boiled eggs for the salad as well as the pickled vegetables can be made up to five day ahead. Just before serving, assemble the homemade deviled eggs and arrange the veggies on a platter. Drizzle with the dressing and serve immediately. Bibb lettuce is very tender and can wilt quickly if it sits in the dressing too long. Freshly cracked black pepper just before serving helps balance the acidity in the veggies and dressing. Test Kitchen Tip: It’s easiest to slice the carrots and radishes into thin coins, but you can vary the look of the salad by using a Y-shape peeler to slice the carrots into thin ribbons. Ingredients 8 eggs 1/2 cup mayonnaise 2 tsp dijon mustard 3/4 cup + 2 tsp white wine vinegar 1/4 cup finely chopped green onions 1 cup thinly sliced carrots 1 cup thinly sliced radishes 1 tbsp sugar 1/4 cup olive oil 8 cups torn bibb lettuce 1/4 cup drained capers Directions Fill a 4-qt. pot 1 inch deep with water. Add a steamer basket. Bring the water to boiling. Carefully add the eggs to the basket. Adjust the heat to maintain a steady boil. Cover and steam for 16 minutes. Remove the eggs with a slotted spoon to a bowl of ice water. When the eggs are cool, crack the shells lightly and remove shells starting from wide ends. (You can cover and chill the peeled eggs up to 5 days in the fridge.) Halve each egg lengthwise and remove the yolks. Place the yolks in a small bowl; mash completely with a fork. Add mayonnaise, mustard, and the 2 tsp. vinegar; mix well. Stir in the sliced green onions. Spoon or pipe yolk mixture into the egg white halves. Cover and chill until serving time. How to Make the Best Deviled Eggs You've Ever Eaten For the pickled vegetables, place the carrots and radishes in a small bowl. In a small saucepan combine the 3/4 cup vinegar, 1/4 cup water, and the sugar. Bring to simmering, stirring until sugar dissolves. Pour the liquid over the carrots and radishes; cool at least 1 hour. (Or cover and chill up to 5 days in the fridge.) Drain the vegetables, reserving the pickling liquid. For the vinaigrette, in a small bowl whisk together olive oil, 1/4 cup of the reserved pickling liquid, and 1/4 tsp. each salt and freshly ground black pepper. Arrange the Bibb lettuce on a platter. Top with the pickled vegetables, deviled eggs, and capers. Drizzle with vinaigrette. Serve immediately. Rate it Print Nutrition Facts (per serving) 203 Calories 18g Fat 5g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 to 10 Calories 203.1 % Daily Value * Total Fat 17.6g 23% Saturated Fat 3.3g 17% Cholesterol 153.4mg 51% Sodium 251.1mg 11% Total Carbohydrate 4.7g 2% Dietary Fiber 1.4g 5% Total Sugars 2.7g Protein 6.1g Vitamin D 0.8mcg 4% Vitamin C 4.5mg 23% Calcium 51.2mg 4% Iron 1.5mg 8% Potassium 236.1mg 5% Fatty acids, total trans 0g Vitamin D 33.6IU Alanine 0.3g Arginine 0.4g Ash 1.4g Aspartic acid 0.6g Caffeine 0mg Carotene, alpha 589.1mcg Choline, total 127.7mg Copper, Cu 0.1mg Cystine 0.1g Energy 850.2kJ Fluoride, F 8.6mcg Folate, total 59mcg Glutamic acid 0.9g Glycine 0.2g Histidine 0.1g Isoleucine 0.3g Leucine 0.5g Lysine 0.4g Methionine 0.2g Magnesium, Mg 15.7mg Manganese, Mn 0.1mg Niacin 0.4mg Phosphorus, P 106.1mg Pantothenic acid 0.8mg Phenylalanine 0.3g Phytosterols 14.4mg Proline 0.2g Retinol 65.7mcg Selenium, Se 13.5mcg Serine 0.4g Starch 0g Theobromine 0mg Threonine 0.3g Vitamin E (alpha-tocopherol) 1.8mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.4g Vitamin A, IU 4369.2IU Vitamin A, RAE 273.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 74.6mcg Water 123g Zinc, Zn 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.