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

• 1/2 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

1. Whisk mayonnaise, mustard, honey, and vinegar in a small bowl.
2. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling.
3. (Dressing, filling, and eggs can be covered and refrigerated overnight.)
4. When ready to serve, spoon (or pipe) a portion of the yolk mixture into each egg white half.
5. Gently toss lettuce with enough of the remaining dressing to lightly coat.
6. Arrange a portion of lettuce leaves on a salad plate.
7. Top each salad with 2 deviled eggs.
8. Drizzle with a little additional dressing if desired.
9. Serve.

light mayonnaise, dijon mustard, honey, vinegar, salt, eggs, boston lettuce

Taken from tastykitchen.com/recipes/appetizers-and-snacks/deviled-eggs-on-a-nest-of-butter-lettuce-with-honey-mustard-dressing/ (may not work)