Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

Ingredients

• ½ cups Light Mayonnaise
• 3 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 4 teaspoons Rice Wine Vinegar
• Salt And Ground Black Pepper
• 6  Boiled Eggs, Peeled And Halved, Yolks Removed And Mashed With A Fork
• 2 heads Boston Lettuce, Leaves Separated, Washed And Dried

Preparation Instructions

Whisk mayonnaise, mustard, honey, and vinegar in a small bowl. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling. (Dressing, filling, and eggs can be covered and refrigerated overnight.)

When ready to serve, spoon (or pipe) a portion of the yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on a salad plate. Top each salad with 2 deviled eggs. Drizzle with a little additional dressing if desired. Serve.