Deviled Egg Salad
This Deviled Egg Salad highlights the classic appetizer in a fun new way. Fresh vegetables are tossed with a lemony vinaigrette and topped with deviled eggs!
Servings: 2
Ingredients
- 1 head butter lettuce, leaves removed
- 2 mini cucumbers, thinly sliced
- 1/2 cup fennel, thinly sliced on a mandolin
- Handful cherry tomatoes sliced
- 1 Tbsp fresh chives, chopped
- 1 recipe Deviled Eggs, linked in recipe notes
For the lemon shallot vinaigrette:
- 1 large lemon juiced
- 1 small shallot peeled and roughly chopped
- 1 Tbsp dijon mustard
- Splash apple cider vinegar
- 1/2 cup olive oil more to taste
Instructions
- Arrange platter or plates with leaves of butter lettuce. Top with cucumbers, fennel, and cherry tomatoes. Add Deviled Eggs. Reserve chives.
For the lemon shallot vinaigrette:
- Combine all ingredients except olive oil in a blender or food processor. Blend until shallot is completely chopped. With blender running, add olive oil to emulsify. If your blender doesn't have an opening to drizzle in liquid while the blender is running - that's ok! Just add it in and blend thoroughly. If you don't have a blender, see notes for my mason jar dressing version!
To serve:
- Drizzle salad with vinaigrette and top with chopped chives.
Notes
Mason Jar Dressing Technique:
- On a weekly basis, I'll have a jar of homemade vinaigrette in the refrigerator to allow for a quickly assembled salad.
- Following the recipe above, simply thoroughly chop the shallot (or whatever solid ingredients you're using), add everything to a mason jar and shake away!