Deviled Egg Salad
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
