DESCRIPTION
Deviled Egg Salad is a beautiful vintage salad featuring hard-boiled egg whites filled with a creamy, seasoned yolk mixture and served over crisp lettuce with French dressing. The savory filling and fresh greens create an elegant appetizer, luncheon, or brunch salad.
EQUIPMENT
INGREDIENTS
6 large hard-boiled eggs
1 head leaf lettuce
1 pimiento, diced or sliced for garnish
½ cup chopped ham
1 tsp onion juice
½ tsp paprika
â…› tsp kosher salt
â…› tsp black pepper
1 to 2 tbsps heavy cream or olive oil, as
½ cup French dressing
INSTRUCTIONS
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs immediately in ice water, peel them, and cut them in half lengthwise.
- Carefully remove the yolks without damaging the whites.
- Press the yolks through a fine-mesh sieve into a mixing bowl.
- Add the chopped beef tongue or ham, onion juice, paprika, salt, and black pepper.
- Stir until well combined.
- If the mixture is too dry, add the heavy cream or olive oil one tbsp at a time until smooth enough to shape.
- Roll the filling into 12 small balls.
- Place one ball into each egg white cavity.
- Arrange the lettuce leaves on a chilled serving platter.
- Place the filled eggs over the lettuce.
- Garnish with the diced or sliced pimiento.
- Just before serving, drizzle the French dressing over the salad.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
This recipe is served chilled and requires no additional cooking after the eggs are prepared. Chill all ingredients before assembling for the est flavor and presentation.
Make-Ahead Tips
The eggs may be hard-boiled up to three days in advance. The filling can be prepared one day ahead and refrigerated separately. Assemble the salad and add the dressing just before serving to keep the lettuce crisp.
Serving Suggestions
Serve as a luncheon salad, brunch appetizer, or first course with toasted bread, fruit, soup, or roasted vegetables. Garnish with chopped parsley, chives, paprika, or sliced radishes for additional color.
DEVILED EGG SALAD (Stuffed Eggs on Crisp Lettuce with Savory Filling)
Ingredients
Equipment
Method
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs immediately in ice water, peel them, and cut them in half lengthwise.
- Carefully remove the yolks without damaging the whites.
- Press the yolks through a fine-mesh sieve into a mixing bowl.
- Add the chopped beef tongue or ham, onion juice, paprika, salt, and black pepper.
- Stir until well combined.
- If the mixture is too dry, add the heavy cream or olive oil one tbsp at a time until smooth enough to shape.
- Roll the filling into 12 small balls.
- Place one ball into each egg white cavity.
- Arrange the lettuce leaves on a chilled serving platter.
- Place the filled eggs over the lettuce.
- Garnish with the diced or sliced pimiento.
- Just before serving, drizzle the French dressing over the salad.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 195
Protein: 12 g
Carbohydrates: 4 g
Fat: 14 g
Saturated Fat: 3 g
Cholesterol: 205 mg
Sodium: 300 mg
Fiber: 1 g
Sugar: 2 g
| Prep Time: 20 mins | Cook Time: 20 mins |
| Total Time: 40 mins | Yield: 12 stuffed egg halves (6 servings) |
| Difficulty: Easy | Deviled Egg Salad Recipe |
