Deviled Egg Salad



7 hard cooked eggs*

3 TB Miracle Whip salad dressing or mayonnaise

1 TB chopped fresh dill weed

1 clove garlic, minced

5 dashes Tabasco hot pepper sauce

1/8 tsp. salt

6 cups torn Boston or Bibb lettuce

2 cups grape or cherry tomatoes, halved

1 medium red sweet bell pepper, chopped

4 slices bacon, crisp cooked, and crumbled

3 green onions, thinly sliced

1 recipe Dill Vinaigrette, recipe follows



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.



Makes 6 servings.



~~~Dill Vinaigrette~<WBR>~~

In a screw-top jar combine:

1/3 cup olive oil or salad oil

2 TB tarragon vinegar

1 TB chopped fresh dill weed

2 tsp. Dijon mustard

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. Tabasco hot pepper sauce.



Cover and shake well.



*Note: Too hard cook eggs: In a large sauce pan place eggs in a single layer.

Add enough

cold water to cover eggs by 1 inch. Cover and bring to rapid boiling over

high heat. Remove

from heat; do not remove cover. Let stand 30 minutes; drain. Cover with cold

water to cool.

Peel.

Zesty Egg Salad Bowl

8 eggs, hard-cooked

1 tomato, seeded and diced

1 1/2 teaspoons ground sweet leaf basil

1 cup cucumber, peeled, de-seeded, and diced

1 lb. loaf pesto bread (round loaf)

2.1 oz. package pre-cooked bacon

1/2 cup fat-free Zesty Italian salad dressing



Place eggs in large pan. Cover with water and bring to a boil. Cover,

remove from heat, and let stand 15 - 17 minutes. Place eggs in cold

water. Peel when cooled.



Cut top off round pesto loaf. Make a bread bowl, leaving about ½ inch

wall of bread. Cut 1 cup of the leftover bread into cubes and toast in

the oven for about 5 minutes at 350°F.



Dice eggs, tomato, and cucumber. Heat bacon in microwave until crisp

and then chop coarsely.



In a large bowl combine tomato, basil, eggs, cucumber, and bacon. Add

salad dressing and toss lightly to mix. Just before serving, mix in

toasted bread and transfer salad to the hollowed out pesto loaf. Serve 8.

Honey Dill Egg Salad



Prep: 20 minutes



* Mayonnaise:

* 2 pasteurized egg yolks (see Note, below)

* 2 tablespoons fresh lemon juice

* 1 teaspoon Dijon mustard

* 1/2 teaspoon salt

* 1 cup vegetable oil

* 2 tablespoons snipped fresh dill

* 1 tablespoon honey

* Egg Salad:

* 12 hard-cooked eggs, peeled

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/2 cup finely chopped celery (1 rib)

* 1/2 cup finely chopped red onion (1 small)

* 1/4 teaspoon liquid hot-pepper sauce



Directions



1. Mayonnaise: Combine pasteurized egg yolks, lemon juice, mustard and

salt in blender or standing mixer. Blend or beat briefly to combine.

With blender or mixer running, slowly add oil, about a tablespoon at a

time, until mixture begins to lighten and thicken; then pour in

remaining oil in thin stream with blender or mixer still running,

until oil is incorporated and mayonnaise is thick enough to spread.

Stir in snipped dill and honey.



2. Egg Salad: Finely chop peeled hard-cooked eggs. Stir together with

salt, pepper, celery and red onion in medium-size bowl. Stir in 3/4

cup of dill mayonnaise, or as much as desired. Season with hot-pepper

sauce. Serve with additional mayonnaise on the side. Makes 8 servings.



3. Note: If you cannot find pasteurized eggs, you can combine egg

yolks, lemon juice, mustard and salt in a nonreactive bowl, or in top

of double boiler, set over a saucepan of simmering water. Cook egg

yolk mixture, whisking, until it registers 160 degrees F on

instant-read thermometer. Place bowl with yolk mixture immediately in

ice-water bath. Continue incorporating oil as in step 1, above.