Recipes and Cooking Deviled Egg Salad Be the first to rate & review! Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 13, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 7 hard-cooked eggs* 3 tablespoon salad dressing or mayonnaise 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce ⅛ teaspoon salt 6 cup torn Boston or Bibb lettuce 2 cup grape or cherry tomatoes, halved 1 medium red sweet pepper, chopped 4 slices bacon, crisp-cooked, drained, and crumbled 3 green onions, sliced 1 recipe Dill Vinaigrette Dill Vinaigrette ⅓ cup olive oil 2 tablespoon tarragon vinegar 1 tablespoon snipped fresh dill 2 teaspoon Dijon-style mustard 1 clove garlic, minced ¼ teaspoon salt ¼ teaspoon bottled hot pepper sauce Directions 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. Makes 6 to 8 servings. Dill Vinaigrette In a screw-top jar combine oil, vinegar, dill, mustard, garlic, salt, and hot pepper sauce. Cover and shake well. Karla Conrad *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. Rate it Print Nutrition Facts (per serving) 269 Calories 22g Fat 8g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 269 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 20% Cholesterol 254mg 85% Sodium 427mg 19% Total Carbohydrate 8g 3% Total Sugars 5g Protein 11g Vitamin C 48.4mg 242% Calcium 70.7mg 5% Iron 2mg 11% Potassium 439mg 9% Folate, total 84.7mcg Vitamin B-12 0.7mcg Vitamin B-6 0.3mg *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.