I wanted to come up with an interesting Easter salad. Something fresh and springy, yellow like sunshine and light green. Suddenly the idea came….an Easter egg salad!
A flavorful deviled egg nested in Boston Bibb lettuce with some tender spring asparagus and avocado, sprinkled with finely chopped chives and crumbled egg yolk…..that’s the look. Then, showered with a Fresh Lemon vinaigrette dressing …that’s the taste. I took a chance and gave it a try…It was a success!
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Ingredients
- Deviled Eggs
- 1 dozen egg(s) hard boiled
- 2 tsp. mustard Dijon
- 1/3 cup mayonnaise
- 1 tbsp. onion(s) or shallot, minced
- 1/4 tsp. Tabasco sauce
- salt
- black pepper
- Dressing
- 1/4 cup olive oil
- 2 tbsp. lemon juice freshly-squeezed
- 1/2 tsp. mustard Dijon
- 1/4 tsp. thyme
- Onion salt
- black pepper
Instructions
Deviled Eggs
- Peel the eggs.
- Using a sharp knife, slice each egg in half, lengthwise.
- Gently remove the yolk halves and place in a small mixing bowl.
- Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper.
- Spoon egg yolk mixture into the egg white halves.
- Sprinkle with paprika, if you wish.
Dressing
- In a jar or a bowl, combine olive oil, lemon juice, mustard, thyme, onion salt to taste and pepper.
- Store, covered, in the refrigerator.
- Serve at room temperature. Shake or stir before serving.
- Arrange on individual plates with other ingredients or on a large platter for a buffet table.
Is the asparagus cooked?
Blanched or grilled are two options we enjoy!