Deviled Egg Salad - cooking recipe

Ingredients

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

Preparation

Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
Set whites aside.
Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
Stuff egg white halves with yolk mixture. Set aside.
On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
Drizzle with Dill Vinaigrette.
DILL VINAIGRETTE:
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.