Deviled Egg Salad

by angelaskitchen on May 23, 2012

 

I saw this idea in a magazine while waiting to check out my groceries a couple of weeks ago and I have been thinking about it since.  When my dad brought home a crazy number of eggs, I knew it was time to try something new to use up the bounty.  I adore deviled eggs and using them to kick up a salad into a meal is brilliant!

 

I served this with my gluten and dairy free French bread for a light dinner that really hit the spot.  :)

 

Gluten Free Dairy Free Deviled Egg Salad

serves 8

 

To make the deviled eggs:

8 hard boiled eggs

3 tablespoons gluten & dairy free mayonnaise

1 tablespoon fresh dill weed or 1 teaspoon dried

1/4 teaspoon dried garlic

1/8 teaspoon dried chili pepper, or paprika if that is how you roll

1/8 teaspoon salt

dash ground black pepper

 

to make salad:

9 slices gluten free bacon, cooked and crumbled

6 cups mixed salad greens

2 cups chopped or torn romaine

2 cups cherry tomatoes, whole if mini or sliced in half if larger

1 medium red or orange (or combo) sweet bell pepper, seeded and thinly sliced

 

to make Mustard Vinaigrette Dressing:

1/2 cup mild tasting olive oil

1/4 cup white wine vinegar

1 tablespoon honey

1/2 tablespoon spicy mustard or stone ground, gluten free

1/4 teaspoon ground black pepper

Split the eggs in half lengthwise, removing egg yolks.  Using a fork, blend the ingredients with the rest of the deviled egg ingredients until smooth.  Scoop yolk filling back into the hard boiled egg halves.
Toss salad ingredients together and top with deviled eggs.  Whisk together dressing and drizzle dressing on salad.

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