Deviled Egg Salad with Dill Vinaigrette

Deviled Egg Salad with Dill 1

Deviled Egg Salad with Dill Vinaigrette

Bacon and smoked salmon transform deviled eggs into something special. Serving them as a salad on Fresh Express® Fancy Greens elevates them even further.
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Brunch / Breakfast, Egg Dishes
Servings 6


  • 2 (7-ounce) packages Fresh Express® Fancy Greens
  • 6 large eggs, hard cooked, peeled, cut in half
  • 5 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon yellow mustard
  • Salt and freshly ground black pepper, to taste
  • 4 slices bacon, cooked and drained
  • 2 teaspoons red onion, minced
  • 1 teaspoon fresh dill weed, minced
  • 6 small dill weed sprigs
  • 1 ounce smoked salmon, thinly sliced

Dill Vinaigrette Ingredients (makes 1-1/4 cups):

  • 1 cup grapeseed oil
  • 6 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fresh dill minced


  • Gently scoop out egg yolks and place in a bowl; mash them with a fork. Add mayonnaise, sour cream, mustard, salt, and pepper to taste; mix well. Divide mixture in half.
  • Crumble 2 of the bacon slices into small pieces. Mix into one half of the egg yolk mixture. Break the remaining 2 bacon slices into 6 pieces. Spoon or pipe about 1 tablespoon of the yolk mixture into the hollow of six egg-white halves. Garnish with a bacon piece.
  • Mix red onion and dill into the remaining egg yolk mixture. Spoon or pipe about 1 tablespoon of the yolk mixture into the hollow of the remaining six egg-white halves. Garnish with smoked salmon and a dill sprig. Refrigerate eggs until ready to serve.

To assemble salad:

  • Arrange Fresh Express® Fancy Greens on a large platter; top with the eggs. Once salad is served, drizzle each portion with Dill Vinaigrette.

Dill Vinaigrette Instructions:

  • Whisk all ingredients in a small bowl.
Made with
Fancy Greens

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