Deviled Egg Salad


Serves: 6

Deviled Egg Salad melds appetizer and salad into one simple yet impressive first course. The creamy sweet-sour flavoring for the egg yolk filling doubles as dressing for salad greens.


Prep Time:
Cook Time:
Total Time:

Ingredients:

1/2 cup mayonnaise
3 tablespoons dijon mustard
2 tablespoons honey
4 teaspoons rice wine vinegar
salt and ground black pepper
6 boiled eggs, peeled and halved, yolks removed and mashed with a fork
2 heads boston lettuce, leaves separated, washed and dried

Directions:

Whisk mayonnaise, mustard, honey and vinegar in small bowl. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling. (Dressing, filling and eggs can be covered and refrigerated overnight.)

When ready to serve, spoon a portion of the yolk mixture into each egg white half. Arrange a portion of lettuce leaves on each of 6 salad plates; drizzle with remaining dressing. Top each salad with 2 deviled eggs and serve.

Source: https://www.aarp.org/food/recipes/info-2015/welcome-spring-dinner.html?cmp=BAC-OUTBRAIN-FOOD-DSO_36698734_A+Welcome+Spring+Dinner



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