Deviled Egg Salad
Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.
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Deviled Egg Salad
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.
From the Test Kitchen
*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.
Dill Vinaigrette
Directions
- In a screw-top jar combine oil, vinegar, dill, mustard, garlic, salt, and hot pepper sauce. Cover and shake well.
Nutrition Facts (Deviled Egg Salad)
- Per serving:
- 269 kcal ,
- 22 g fat
- (4 g sat. fat ,
- 2 g polyunsaturated fat ,
- 12 g monounsaturated fat ),
- 254 mg chol. ,
- 427 mg sodium ,
- 8 g carb. ,
- 2 g fiber ,
- 5 g sugar ,
- 11 g pro.