Ingredients
-
7 hard-cooked eggs
-
3 tablespoons salad dressing or 3 tablespoons mayonnaise
-
1 tablespoon chopped fresh dill weed
-
5 dashes bottled hot pepper sauce
-
1/8 teaspoon salt
-
6 cups boston lettuce, torn or 6 cups bibb lettuce
-
2 cups grape tomatoes, halved or 2 cups cherry tomatoes
-
1 medium sweet red pepper, chopped
-
4 slices crisp cooked bacon, drained, and crumbled
-
3 green onions, sliced
-
-
1/3 cup olive oil or 1/3 cup salad oil
-
2 tablespoons tarragon vinegar
-
1 tablespoon chopped fresh dill weed
-
1 garlic clove, minced
-
1/4 teaspoon salt
-
1 garlic clove, minced
-
2 teaspoons dijon-style mustard
Instructions
- 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.
- DILL VINAIGRETTE:
- In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.