Spring Easter Salad
Course
Salads
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.