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Deviled Egg Salad

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“Enjoy the classic appetizer on a bed of lettuce, surrounded by tasty peppers, bacon, and onion. A homemade dill vinaigrette covers the whole salad with light herb flavor.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
  2. Set whites aside.
  3. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
  4. Stuff egg white halves with yolk mixture. Set aside.
  5. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
  6. Drizzle with Dill Vinaigrette.
  7. DILL VINAIGRETTE:
  8. In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

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