Deviled Eggs Dinner Salad
Created by dienia b on February 6, 2024
- Servings: 4
- Prep Time: 30m
- Cook Time: 0m
- Recipe #42312
Ingredients
- Eggs
- 8 eggs, hard-boiled
- 3 tablespoons mayonnaise
- 1 tablespoon fresh dill weed, minced
- 1/8 teaspoon garlic salt
- 1/8 teaspoon pepper
- Salad
- 3 cups Boston lettuce, torn
- 3 cups bibb lettuce, torn
- 2 cups grape tomatoes, halved
- 1/4 cup sweet red pepper, chopped
- 4 ounces cooked bacon, drained, crumbled (4 slices)
- 3 green onions, minced
- Dill Vinaigrette
- 1/3 cup oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh dill weed, minced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic salt
- 1/4 teaspoon freshly cracked black pepper
How to Make
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Step 1: Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
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Step 2: Set whites aside.
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Step 3: Mash yolks with fork and stir in mayonnaise, dill weed, garlic salt.
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Step 4: Stuff egg white halves with yolk mixture.
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Step 5: Set aside.
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Step 6: On a platter arrange lettuce, tomatoes, bell pepper, bacon, and green onions.
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Step 7: Arrange eggs on greens.
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Step 8: Drizzle with Dill Vinaigrette.
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Step 9: DILL VINAIGRETTE:
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Step 10: In a screw-top jar, combine 1/3 cup oil 2 tablespoons vinegar 1 tablespoon chopped fresh dill weed 2 teaspoons Dijon mustard 1/4 teaspoon garlic salt and pepper.
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Step 11: Cover and shake well.
Nutritional Facts
- Serving Size: 1 (704.6 g)
- Calories 959.6
- Total Fat - 70 g
- Saturated Fat - 19.1 g
- Cholesterol - 1819.5 mg
- Sodium - 979.6 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 2.3 g
- Sugars - 5.5 g
- Protein - 66.5 g
- Calcium - 344.8 mg
- Iron - 10.9 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.3 mg