Deviled Egg Salad

• 7 hard-cooked eggs
• 3 tablespoons salad dressing or 3 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill weed
• 1 garlic clove, minced
• 5 dashes bottled hot pepper sauce
• 1/8 teaspoon salt
• 6 cups boston lettuce, torn or 6 cups bibb lettuce
• 2 cups grape tomatoes, halved or 2 cups cherry tomatoes
• 1 medium sweet red pepper, chopped
• 4 slices crisp cooked bacon, drained, and crumbled
• 3 green onions, sliced
• dill vinaigrette
• 1/3 cup olive oil or 1/3 cup salad oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon chopped fresh dill weed
• 2 teaspoons dijon-style mustard
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon bottled hot pepper sauce

1. Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
2. Set whites aside.
3. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
4. Stuff egg white halves with yolk mixture. Set aside.
5. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
6. Drizzle with Dill Vinaigrette.
7. DILL VINAIGRETTE:
8. In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

eggs, salad dressing, dill weed, garlic, pepper sauce, salt, boston lettuce, grape tomatoes, sweet red pepper, bacon, green onions, dill vinaigrette, olive oil, tarragon vinegar, dill weed, mustard, garlic, salt, pepper sauce

Taken from www.food.com/recipe/deviled-egg-salad-220335 (may not work)