Deviled Egg Salad
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Made with Bibb lettuce, cherry tomatoes, bell peppers, turkey bacon and a delicious dill vinaigrette this salad is taken to the next level with every holiday’s must-have, deviled eggs.
Total Time
40 Minutes
Serving Size
Makes 8 Servings
7
hard-boiled eggs, peeled
3
tablespoons mayonnaise
1
tablespoon chopped fresh dill
1
clove garlic, minced
1/4
teaspoon hot pepper sauce
1/8
teaspoon salt
6
cups torn Bibb lettuce
2
cups grape or cherry tomatoes, halved
1
medium red bell pepper, chopped
3
green onions, sliced
4
slices JENNIE-O® Turkey Bacon, chopped and crisp-cooked
Dill Vinaigrette
1/3
cup olive oil
2
tablespoons tarragon vinegar
1
tablespoon chopped fresh dill
2
teaspoons Dijon mustard
1
clove garlic, minced
1/4
teaspoon salt
1/4
teaspoon hot pepper sauce
1.
Cut eggs in half lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork. Stir in mayonnaise, dill, garlic, hot pepper sauce, and salt. Fill egg white halves with yolk mixture. Set aside.
2.
On large serving platter arrange lettuce, tomatoes, bell pepper and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Top with bacon.
Dill Vinaigrette
3.
In small bowl, whisk together ingredients.
Calories
205
Protein
8.1g
Carbohydrates
3.9g
Fiber
2g
Sugars
2.2g
Fat
17.5g
Cholesterol
169.9mg
Sodium
350.1mg
Saturated Fat
3.3g
