Deviled Egg Easter Salad

Name: Deviled Egg Easter Salad
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 hard boiled eggs, colored with food color if desired; 1/4 cup mayonnaise; 1 tsp seaoned rice vinegar; 1/2 slalk celery, minced; 1 tbsp chopped chives; 1/2 tsp black pepper and salt to taste; 1 tsp hot sauce, such as Franks brand; 6 cup shredded lettece; 4 crispy cooked slices of bacon; 1 pints grape tomatoes; 1 pints tiny button mushrooms; 1 large cucumber, thin sliced; 12 black olives; 1 carrot, cut in to rounds

fenway @Fenway

A pretty way to have your easter eggs, I colored the eggs in spring colors!

fenway @Fenway

A pretty way to have your easter eggs, I colored the eggs in spring colors!

Saved

Ingredients

45 mins

8 servings

8hard boiled eggs, colored with food color if desired
1/4 cupmayonnaise
1 tspseaoned rice vinegar
1/2slalk celery, minced
1 tbspchopped chives
1/2 tspblack pepper and salt to taste
1 tsphot sauce, such as Franks brand
6 cupshredded lettece
4crispy cooked slices of bacon
1 pintsgrape tomatoes
1 pintstiny button mushrooms
1 largecucumber, thin sliced
12black olives
1carrot, cut in to rounds

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Steps

45 mins

1

MAKE DEVILED EGGS
2

In a bowl combine mayonnaise, vinegar,celery, chives,pepper, salt and hot sauce, whisk to combine
3

Cut eggs in half, remove yolks and add yolks to mayonnaise in bowl, mash and mix well. Fill egg white halfs with mixture.
4

MAKE SALAD
5

Spread shredded lettece on a platter, place cucumber all around platter. Add deviled eggs on top of lettece, top each egg with a piece of bacon. Add remaining ingredients all around. Serve with your favorite salad dressing.
6

This salad is very adapable, add any salad ngredients you prefer or omit what you don't like"

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Cooksnaps

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fenway @Fenway

on March 16, 2014 19:37

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.