Devilled Egg Caesar Salad

Devilled Egg Caesar Salad

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Devilled Egg Caesar Salad

6 eggs, hardboiled
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) Bick’s® Tangy Dill Relish
1 tsp (5 mL) dill pickle juice
Salt and pepper to taste
1 tbsp (15 mL) chives, snipped
4 Bick’s Mini Crunch’ems® Garlic pickles, sliced in 3 pieces
Fresh dill, chives, smoked paprika for garnish, optional
6 cups (1.5 L) mixed salad greens
1. Cut eggs in half and remove yolks to a small bowl.

2. Combine yolks with next 6 ingredients.

3. Place a slice of pickle inside each egg white.

4. Fill with yolk mixture.

5. Garnish with fresh dill, chives and smoked paprika if desired.

6. Serve over salad greens.

Preparation Time : 10 minutes

Makes: 12 appetizers

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Devilled Egg Caesar Salad
 


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