This deviled egg salad is a fun way to serve deviled eggs! Crunchy romaine, fresh tomatoes and crispy bacon together with a herb vinaigrette form the best basis for the filled eggs. Great for brunch or lunch!
We’re making a sweet Easter salad today!
This deviled egg salad is simple yet filling, packed with flavor and so pretty to put on your table!
I’ve shared a ridiculous amount of devil egg recipes over the years. Mostly ones that have a fairly modern twist – never just a regular devil’s egg.
And that’s because while I really like deviled eggs, I never feel like eating them…alone. Does this make sense? I don’t just want to eat a deviled egg as a snack. I prefer it (and all my balls) with something. Toast, in salads, on sandwiches, etc.
Eggs are definitely one of my favorite foods. I love every single concoction (aside from runny scrambled eggs, no thanks) and we often have hard-boiled or soft-boiled eggs in our salads.
Since we do this weekly, I thought… I bet a DEVILED EGG would be perfect in a salad! Absolutely perfect!
Spoiler alert: I was right.
Adding deviled eggs to a green salad is my new favorite thing. It adds so much to the salad and makes it incredibly satisfying and delicious. I will say that it is important to keep your green salad rather simple here. Nothing too fancy or packaged. To keep it simple and super flavorful, I use a combination of crispy bacon, shredded romaine or butter lettuce, and sliced ​​cherry tomatoes.
OH MY YUM.
I can’t get over how much I love this! It makes a regular old salad look very chic and sublime. I’m serving this at our Easter brunch and I’m super excited. One of the reasons I love this so much is that it’s not too “weird” for those who prefer classic and traditional dishes!
There is nothing super new or gourmet about this recipe. It’s deviled eggs AND lettuce. That way everyone likes it and it’s also very easy to avoid snagging a devil egg if you don’t take care of them. Just don’t put one on your plate!
The dressing is a very herbaceous, springy vinaigrette. Refreshing and light with lots of spring aromas. I make a classic vinaigrette with white wine vinegar, lemon, honey and lots of fresh herbs like dill, parsley, basil and chives. It’s one of my favorite dressings that you can use on almost anything. It goes well with all salads.
So if you have some egg lovers in your house and want to try a new concoction or a unique way to serve them, I’ve got you! Deviled Egg Salad here we come!
And if you want to make any of my other Crazy Deviled Eggs, here’s a list:
Bacon buffalo devil eggs
Bacon Blue Deviled Eggs with Asparagus
French eggs with onion devil
Eggs stuffed with pimento cheese
All smoked salmon devil eggs
Roasted Eggs with Sesame Sriracha Devil
A deviled egg for everyone!
Deviled Egg Salad
Deviled Egg, Bacon & Tomato Salad
This deviled egg salad is a fun way to serve deviled eggs! Crunchy romaine, fresh tomatoes and crispy bacon together with a herb vinaigrette form the best basis for the filled eggs. Great for brunch or lunch!
deviled eggs
- 8th Big Eggs
- 3 tablespoon mayonnaise
- 2 teaspoon dill flavor
- 2 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- kosher salt and pepper
- smoked paprika for sprinkling
salad
- 4 slices Bacon, cut into large pieces
- 8th cups chopped or shredded romaine lettuce
- 1 Cup cherry tomatoes, halved
- 2 tablespoon white wine vinegar
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon Honey
- 2 tablespoon fresh dill
- 2 tablespoon fresh basil or parsley
- 1 tablespoon fresh chives
- 2 Garlic cloves, chopped or pressed
- kosher salt and pepper
- â…“ Cup Extra virgin olive oil
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To cook the perfect egg, place the eggs in a large saucepan and fill with cold water. Bring to a boil and simmer for 1 minute, then turn off the heat and cover the pot. Leave the pot for 15 minutes. After 15 minutes, place the pot in the sink and fill with cold water to instantly chill the eggs. You want the eggs to sit in cold water for about 30 minutes, so you’ll need to drain and refill with cold water a few times. You can also add some ice cubes!
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After 30 minutes, peel the eggs and place them on a paper towel. Cut them in half and carefully remove the yolk. Put the yolk in a bowl.
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Blend the yolks with the mayonnaise, relish, mustard and a large pinch of salt and pepper. You want it to be well blended so it’s almost smooth. I suggest tasting the mixture to see if you need more salt and pepper or more mustard and mayonnaise for your own taste.
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Spoon or pipe the filling back into the egg whites. Sprinkle with smoked paprika. Note: The eggs can be prepared a day in advance and kept in the fridge.
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Heat the bacon in a large skillet over medium-low heat. Cook until fat is drained and crispy, then remove with a slotted spoon and place on a paper towel to remove excess fat.
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While the bacon is cooking, slice the tomatoes and prepare the vinaigrette. For the vinaigrette, whisk together the vinegar, lemon juice, honey, herb garlic, and a pinch of salt and pepper. Drizzle in the olive oil, stirring, and beat until emulsified.
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Place the romaine on a large serving platter. Season the salad with a pinch of salt and pepper. Top with tomatoes and bacon. Lay the deviled eggs over the salad. Drizzle with the herb dressing just before serving!
Might be my favorite type of lettuce!