Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Deviled Egg Salad

Thursday, May 28, 2009

{soups-salads-and-salad-dressings} Deviled Egg Salad

Deviled Egg Salad
7 hard cooked eggs*
3 TB Miracle Whip salad dressing or mayonnaise
1 TB chopped fresh dill weed
1 clove garlic, minced
5 dashes Tabasco hot pepper sauce
1/8 tsp. salt
6 cups torn Boston or Bibb lettuce
2 cups grape or cherry tomatoes, halved
1 medium red sweet bell pepper, chopped
4 slices bacon, crisp cooked, and crumbled
3 green onions, thinly sliced
1 recipe Dill Vinaigrette, recipe follows
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 servings.
~~~Dill Vinaigrette~<WBR>~~
In a screw-top jar combine:
1/3 cup olive oil or salad oil
2 TB tarragon vinegar
1 TB chopped fresh dill weed
2 tsp. Dijon mustard
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. Tabasco hot pepper sauce.
Cover and shake well.
*Note: Too hard cook eggs: In a large sauce pan place eggs in a single
layer.
Add enough
cold water to cover eggs by 1 inch. Cover and bring to rapid boiling over
high heat. Remove
from heat; do not remove cover. Let stand 30 minutes; drain. Cover with cold
water to cool.
Peel.