Deviled Egg Salad with Dill Vinaigrette
Deviled Egg Salad with Dill Vinaigrette
Bacon and smoked salmon transform deviled eggs into something special. Serving them as a salad on Fresh Express® Fancy Greens elevates them even further.
Ingredients
- 2 (7-ounce) packages Fresh Express® Fancy Greens
- 6 large eggs, hard cooked, peeled, cut in half
- 5 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon yellow mustard
- Salt and freshly ground black pepper, to taste
- 4 slices bacon, cooked and drained
- 2 teaspoons red onion, minced
- 1 teaspoon fresh dill weed, minced
- 6 small dill weed sprigs
- 1 ounce smoked salmon, thinly sliced
Dill Vinaigrette Ingredients (makes 1-1/4 cups):
- 1 cup grapeseed oil
- 6 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh dill minced
Instructions
- Gently scoop out egg yolks and place in a bowl; mash them with a fork. Add mayonnaise, sour cream, mustard, salt, and pepper to taste; mix well. Divide mixture in half.
- Crumble 2 of the bacon slices into small pieces. Mix into one half of the egg yolk mixture. Break the remaining 2 bacon slices into 6 pieces. Spoon or pipe about 1 tablespoon of the yolk mixture into the hollow of six egg-white halves. Garnish with a bacon piece.
- Mix red onion and dill into the remaining egg yolk mixture. Spoon or pipe about 1 tablespoon of the yolk mixture into the hollow of the remaining six egg-white halves. Garnish with smoked salmon and a dill sprig. Refrigerate eggs until ready to serve.
To assemble salad:
- Arrange Fresh Express® Fancy Greens on a large platter; top with the eggs. Once salad is served, drizzle each portion with Dill Vinaigrette.
Dill Vinaigrette Instructions:
- Whisk all ingredients in a small bowl.
Made with
