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Deviled Egg Salad and Weekly Menu Plan

Happy Monday my friends! Here we are again, kicking off another great week! Summer is winding down for us, as school starts tomorrow. We are still enjoying the bounties of Summer, grilling outside and the gorgeous weather. Oh and let’s not forget, the winner of the Fisher Nuts Prize Pack was Penny from Texas.

At the beginning of the month, when we put together the August Menu Plan, we thought it would be good to add a new recipe once each week to the menu so that we could give them a try and share with you. Last week we shared the Asian Pineapple Chicken from the Better Homes and Gardens Make and Take Cookbook, and told you about how almost everything single recipe in that book is now on our list.

Well, today we have another delicious recipe from the same book, Deviled Egg Salad. Doug and all the boys love deviled eggs, so adding them to a fresh salad with bacon was a stroke of genius.  Do you struggle with cooking the perfect hard boiled egg? We have some tips that might just surprise you!

The salad itself, is pretty straight forward with lettuce, tomatoes, peppers and onions, but the addition of bacon, deviled eggs and the Fresh Dill Vinaigrette set it apart from the ordinary.

The Dill Vinaigrette gives the salad an extra kick and adds the refreshing tastes of dill and garlic to what some might consider an ordinary salad. We had the opportunity to try some of the Gourmet Garden Herbs. They are fresh herbs that come in a tube, available in the produce section. Often times we have purchased fresh herbs, garlic and even ginger for a recipe, to have it later go bad because we couldn’t use it all. With Gourmet Garden Herbs, that doesn’t happen, you squeeze out the amount you need and store the rest in the fridge.  We are quickly falling in love with them, and looking forward to trying all the different herbs they offer.

Deviled Egg Salad

Rating: 41

Prep Time: 15 minutes

Cook Time: 15 minutes

Deviled Egg Salad

Add a little kick to your salad with the addition of deviled eggs and dill vinaigrette. Recipe from PocketChangeGourmet.com

Ingredients

  • 6 hard cooked eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon dill {we used Gourmet Garden available in the produce area}
  • 1 clove garlic {Gourmet Garden}
  • 5 dashes hot pepper sauce, optional
  • 6 cups of lettuce
  • 2 cups grape or cherry tomatoes, cut in half
  • 1/2 cup sweet red pepper, chopped
  • 4 slices of cooked bacon, crumbled
  • 4 tablespoons green onions, sliced
  • Dill Vinaigrette
  • 1/3 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon dill {Gourmet Garden}
  • 2 teaspoons hot mustard
  • 1 clove garlic {Gourmet Garden}
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce, optional

Instructions

  1. Cook eggs, cool then make deviled eggs with mayonnaise and dill {or make them the way you like}
  2. On a large platter, arrange the lettuce, tomatoes, peppers, bacon and green onions.
  3. Place eggs on top
  4. Mix all ingredients for vinaigrette
  5. Drizzle with Dill Vinaigrette or serve on the side

Notes

Cook times are for bacon and eggs.

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Weekly Menu Plan

Monday –  Jamaican Jerk Chicken Wraps and Rice

Tuesday –  Back to School Dinner with Mini Corn Dogs, Curly Fried Potatoes and Back to School Cupcakes

Wednesday –  Grilled Vegetable Medley and Homemade Bread

Thursday –  Chicken n’ Noodles, Mashed Potatoes and Corn

Friday –  Deviled Egg Salad

Saturday –  Grilled Italian Chicken Sandwiches and Pasta Salad

Sunday –  Royal Ultimate Burger, Roasted Sweet Corn and Cucumber Salad

Dessert for the Week – Back to School Cupcakes

What’s on your menu this week?

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