Rating: 4.52 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 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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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
Servings:
6
Max Servings:
8
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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; total fat 22g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 12g; cholesterol 254mg; sodium 427mg; potassium 439mg; carbohydrates 8g; fiber 2g; sugar 5g; protein 11g; vitamin a 3256IU; vitamin c 48mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 85mcg; vitamin b12 1mcg; calcium 71mg; iron 2mg.

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