Recipe from Better Homes and Garden Magazine March 2008
7 hard-cooked eggs
3 tablespoons mayonnaise
1 teaspoon dried dill weed (or 1 tablespoon fresh)
1 clove garlic, minced
5 dashes bottled hot pepper sauce
1/8 teaspoon salt
6 cups Boston, bib or butter lettuce
2 cups halved grape tomatoes
1 medium red pepper, chopped
4 slices bacon, cook crisp and crumbled
3 green onions, sliced
1 recipe Dill Vinaigrette (recipe follows)
Prepare deviled eggs using first 6 ingredients.
On large platter, arrange remaining ingredients and arrange stuffed eggs on top. Drizzle with vinaigrette.
Dill Vinaigrette: In shaker, place 1/3 cup olive oil; 2 tablespoons tarragon vinegar; 1 teaspoon dried dill weed (or 1 tablespoon fresh); 2 teaspoons Dijon mustard; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon hot pepper sauce. Shake well.
Serves 6-8
Note: if using fresh dill, increase to 1 tablespoon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 221 | ||
Calories from Fat: 157 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 225.1mg | 69 % | |
Sodium 270.9mg | 9 % | |
Potassium 369.1mg | 10 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 4.4g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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