Deviled Egg Salad
Herbed Baguette Sticks
Ingredients
- 7 hard-cooked eggs
- 3 Tbsp mayonnaise
- 1 Tbsp snipped fresh dill weed
- 1 clove garlic, minced
- 5 dashes bottled hot pepper sauce
- ⅛ tsp salt
- 6 to 7 cups torn butterhead (Boston or bibb) lettuce
- 2 cups grape or cherry tomatoes, halved if desired
- ¾ cup chopped red sweet pepper
- ⅓ cup sliced green onions
- 4 slices bacon, crisp-cooked, drained, and crumbled
- Bottled herbed vinaigrette
Instructions
- Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in the next 5 ingredients (through salt). Using a small spoon, stuff egg white halves with yolk mixture.
- On a serving platter arrange lettuce, tomatoes, sweet pepper, green onions, and bacon. Top with stuffed eggs and drizzle with vinaigrette.
Side Dish Ingredients
- 1 (8-oz) thin baguette
- ½ cup butter
- 1 Tbsp snipped fresh basil or ½ tsp dried basil, crushed
- ⅛ tsp garlic powder
Side Dish Instructions
- Preheat oven to 300°F. Cut baguette in half horizontally. Cut halves into strips 3½-inches long by 1 inch wide; set aside.
- In a 12-inch skillet melt butter. Stir in basil and garlic powder. Add half of the crouton sticks, stirring until coated with butter mixture.
- Arrange sticks in a single layer in a shallow baking pan. Repeat with remaining sticks. Bake, uncovered, 25 to 30 minutes or until sticks are dry and crisp, turning once.
- Cool bread sticks; cover and store at room temperature up to 3 days or in the freezer up to 3 months.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 24 | |
| Calories |
269
|
62
|
331
|
| Fat (g) | 22 | 4 | 26 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 11 | 1 | 12 |
| Carb (g) | 8 | 5 | 13 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 427 | 99 | 526 |
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