The Pioneer Woman Tasty Kitchen
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Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A quick and light salad topped with tangy deviled eggs. An easy yet elegant appetizer for company.

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

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.

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Profile photo of bethany

bethany on 6.22.2013

Perfect spring, summer food. Egg filling was a tad on the wet side, but no complaints here.

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