Dill vinaigrette and deviled eggs top this salad loaded with bacon and vegetables perfect for Easter brunch.
For easy-peeling, considersteaming your eggs.
A pressure cooker or Dutch oven fitted with a steamer basket can hard-cook your eggs quickly.
Credit: Karla Conrad
Use eggs that are 7-10 days old for the best results.
If you might’t find bibb lettuce, romaine will work.
The tomato adds that crowd-pleasing BLT element, while the pepper imparts a crisp bite.
Bacon:Is there anything better than bacon and eggs?
Yes bacon and deviled eggs on this brunch salad.
If you don’t like dill, you’re free to substitute a differenthomemade salad dressing.
How to Serve Deviled Egg, Bacon, and Bibb Lettuce Salad
This salad looks impressive!.
We think it’s best to plate it on a big platter so guests can help themselves.
Keep them in the fridge, along with your chopped veggies.
Fill the eggs the morning of, assemble, and serve immediately.
To hard-cook eggs:In a large saucepan place eggs in a single layer.
Add enough cold water to cover eggs by 1 inch.
Bring to rapid boiling over high heat.
Remove from heat, cover.
Let stand 15 minutes; drain.
Stuff egg white halves with yolk mixture.
On a platter arrange lettuce, tomatoes, bell pepper, bacon, and green onions.
Arrange eggs on greens.
Drizzle with Dill Vinaigrette.
Makes 6 to 8 servings.
Cover and shake well.
2,000 calories a day is used for general nutrition advice.
