This is the salad your Easter brunch never knew it was missing. Deviled eggs nestle in a bed of tender Bibb lettuce plus quick-pickled carrots and radishes. The vinaigrette uses the leftover pickling liquid for extra punch. Plan ahead if you're entertaining for Easter. The boiled eggs for the salad as well as the pickled vegetables can be made up to five day ahead. Just before serving, assemble the homemade deviled eggs and arrange the veggies on a platter. Drizzle with the dressing and serve immediately. Bibb lettuce is very tender and can wilt quickly if it sits in the dressing too long. Freshly cracked black pepper just before serving helps balance the acidity in the veggies and dressing.
Test Kitchen Tip: It’s easiest to slice the carrots and radishes into thin coins, but you can vary the look of the salad by using a Y-shape peeler to slice the carrots into thin ribbons.
Ingredients
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8 eggs
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1/2 cup mayonnaise
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2 tsp dijon mustard
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3/4 cup + 2 tsp white wine vinegar
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1/4 cup finely chopped green onions
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1 cup thinly sliced carrots
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1 cup thinly sliced radishes
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1 tbsp sugar
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1/4 cup olive oil
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8 cups torn bibb lettuce
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1/4 cup drained capers
Directions
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Fill a 4-qt. pot 1 inch deep with water. Add a steamer basket. Bring the water to boiling. Carefully add the eggs to the basket. Adjust the heat to maintain a steady boil. Cover and steam for 16 minutes.
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Remove the eggs with a slotted spoon to a bowl of ice water. When the eggs are cool, crack the shells lightly and remove shells starting from wide ends. (You can cover and chill the peeled eggs up to 5 days in the fridge.)
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Halve each egg lengthwise and remove the yolks. Place the yolks in a small bowl; mash completely with a fork. Add mayonnaise, mustard, and the 2 tsp. vinegar; mix well. Stir in the sliced green onions.
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Spoon or pipe yolk mixture into the egg white halves. Cover and chill until serving time.
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For the pickled vegetables, place the carrots and radishes in a small bowl. In a small saucepan combine the 3/4 cup vinegar, 1/4 cup water, and the sugar. Bring to simmering, stirring until sugar dissolves. Pour the liquid over the carrots and radishes; cool at least 1 hour. (Or cover and chill up to 5 days in the fridge.)
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Drain the vegetables, reserving the pickling liquid. For the vinaigrette, in a small bowl whisk together olive oil, 1/4 cup of the reserved pickling liquid, and 1/4 tsp. each salt and freshly ground black pepper.
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Arrange the Bibb lettuce on a platter. Top with the pickled vegetables, deviled eggs, and capers. Drizzle with vinaigrette. Serve immediately.
Nutrition Facts (per serving)
| 203 | Calories |
| 18g | Fat |
| 5g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 to 10 | |
| Calories 203.1 | |
| % Daily Value * | |
| Total Fat 17.6g | 23% |
| Saturated Fat 3.3g | 17% |
| Cholesterol 153.4mg | 51% |
| Sodium 251.1mg | 11% |
| Total Carbohydrate 4.7g | 2% |
| Dietary Fiber 1.4g | 5% |
| Total Sugars 2.7g | |
| Protein 6.1g | 12% |
| Vitamin D 0.8mcg | 4% |
| Vitamin C 4.5mg | 5% |
| Calcium 51.2mg | 4% |
| Iron 1.5mg | 8% |
| Potassium 236.1mg | 5% |
| Fatty acids, total trans 0g | |
| Vitamin D 33.6IU | |
| Alanine 0.3g | |
| Arginine 0.4g | |
| Ash 1.4g | |
| Aspartic acid 0.6g | |
| Caffeine 0mg | |
| Carotene, alpha 589.1mcg | |
| Choline, total 127.7mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 850.2kJ | |
| Fluoride, F 8.6mcg | |
| Folate, total 59mcg | |
| Glutamic acid 0.9g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.4g | |
| Methionine 0.2g | |
| Magnesium, Mg 15.7mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.4mg | |
| Phosphorus, P 106.1mg | |
| Pantothenic acid 0.8mg | |
| Phenylalanine 0.3g | |
| Phytosterols 14.4mg | |
| Proline 0.2g | |
| Retinol 65.7mcg | |
| Selenium, Se 13.5mcg | |
| Serine 0.4g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 1.8mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.4g | |
| Vitamin A, IU 4369.2IU | |
| Vitamin A, RAE 273.3mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 74.6mcg | |
| Water 123g | |
| Zinc, Zn 0.7mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
