• 21 Ratings

Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.

Source: Better Homes and Gardens
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Deviled Egg Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

*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.

Nutrition Facts (Deviled Egg Salad)

269 calories; 22 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 254 mg cholesterol; 427 mg sodium. 439 mg potassium; 8 g carbohydrates; 2 g fiber; 5 g sugar; 11 g protein; 3256 IU vitamin a; 48 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Dill Vinaigrette

Ingredients

Ingredient Checklist

Directions

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

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Reviews

21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0