Deviled Eggs with Dill-Cucumber Topping
Romaine Salad with Lemon Vinaigrette
Ingredients
- 8 large eggs
- ¼ cup reduced-fat mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp white wine vinegar
- ⅛ tsp cayenne pepper
- 2 Tbsp chopped cucumber
- 1 Tbsp capers
- 1 Tbsp chopped fresh dill
Instructions
- Place eggs in a single layer in a large saucepan; add water to cover.
- Bring to a boil. Remove from heat; let stand, covered, 15 minutes. Drain; run cold water over eggs.
- Peel eggs, and cut each egg in half lengthwise. Remove yolks to a bowl.
- Add mayonnaise, mustard, vinegar and cayenne to egg yolks; mash to blend.
- Fill egg white halves with yolk mixture. Chill until ready to serve.
- Top with cucumber, capers and dill before serving.
Side Dish Ingredients
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 (9-oz) pkg chopped romaine lettuce
- 1 heirloom tomato, chopped
Side Dish Instructions
- Combine lemon juice, oil, mustard, garlic, salt and pepper in a large bowl; whisk until blended.
- Add lettuce and tomato; toss to coat.
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