Spring Salad with Deviled Eggs

If want to dress the salad directly in the salad bowl, omit the mustard and toss with tongs. Putting a deviled egg on the side of a plate can dress up an everyday salad and evoke the feeling of spring. If you have any blanched asparagus around, one or two stalks per person would also be a nice touch.

Dressing

    * 4 tablespoon olive oil
    * 4 teaspoon balsamic vinegar
    * 2 teaspoon apple cider vinegar or lemon juice
    * 1/2 teaspoon Dijon mustard
    * sprinkle of onion and garlic powder to taste
    * salt and pepper to taste

Devilled Eggs

• 6 eggs, hard boiled
• 3-4 tablespoon mayonnaise, or to taste
• 2 teaspoon capers, minced (optional)
• 1/4 teaspoon onion powder
• 1 teaspoon celery, minced
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt, or to taste
• 1 teaspoon Dijon mustard

Place eggs in saucepan and add enough water to cover by half inch. Over medium heat bring to a boil, as soon as you see a gentle rolling boil, set a timer for 12 minutes. Drain eggs and cover with cold water immediately. The sooner you peel the eggs the easier it will be. Peel eggs and cut them in half. Carefully pop yolks into a bowl (if any of the whites rip, mince them and add to yolks) and mix with all ingredients to a somewhat chunky, yet smooth consistency. Taste and adjust any seasoning to your liking. Using a small spoon, scoop yolk mixture into the whites and sprinkle with paprika and dill for color and flavor.

Combine salad greens or mesclun mix with chopped fresh dill to taste. Example: 4 to 5 handfuls of greens to 2 tablespoons coarsely chopped or torn dill feathers and tender stems. Toss greens with enough dressing to moisten and serve immediately with a deviled egg on the side. If you have a chive blossom in the garden, it would look beautiful on the plate.

Serves 4-6