This deviled egg salad is light and refreshing.
The vinaigrette uses the leftover pickling liquid for extra punch.
Plan ahead if you’re entertaining for Easter.
Credit:Carson Downing
Theboiled eggsfor the salad as well as the pickled vegetables can be made up to five day ahead.
Just before serving, assemble the homemade deviled eggs and arrange the veggies on a platter.
Drizzle with the dressing and serve immediately.
Bibb lettuce is very tender and can wilt quickly if it sits in the dressing too long.
Freshly cracked black pepper just before serving helps balance the acidity in the veggies and dressing.
pot 1 inch deep with water.Add a steamer basket.
Bring the water to boiling.
Carefully add the eggs to the basket.
Adjust the heat to maintain a steady boil.
Cover and steam for 16 minutes.
Remove the eggs with a slotted spoon to a bowl of ice water.
When the eggs are cool, crack the shells lightly and remove shells starting from wide ends.
Halve each egg lengthwise and remove the yolks.
Place the yolks in a small bowl; mash completely with a fork.
Add mayonnaise, mustard, and the 2 tsp.
vinegar; mix well.
Stir in the sliced green onions.
Spoon or pipe yolk mixture into the egg white halves.
Cover and chill until serving time.
For the pickled vegetables, place the carrots and radishes in a small bowl.
In a small saucepan combine the 3/4 cup vinegar, 1/4 cup water, and the sugar.
Bring to simmering, stirring until sugar dissolves.
Pour the liquid over the carrots and radishes; cool at least 1 hour.
(Or cover and chill up to 5 days in the fridge.)
Drain the vegetables, reserving the pickling liquid.
each salt and freshly ground black pepper.
Arrange the Bibb lettuce on a platter.
Top with the pickled vegetables, deviled eggs, and capers.
2,000 calories a day is used for general nutrition advice.
