Classic Deviled Eggs with Salad

Classic Deviled Eggs with Salad


  • 6 hardboiled eggs, peeled, cold
  • 1 Tbsp mayo, light
  • 2 tsp Dijon mustard
  • 1 tsp lemon juice

For the egg topping

  • 1 scallions, chopped
  • Dash of smoked paprika

For the salad

  • 2 strips of cooked turkey bacon (or rashers) cut into tiny pieces
  • 1 cup lettuce, chopped
  • 1 average tomato, sliced
  • 2 Tbsp Ranch dressing


  • Slice each egg in half lengthwise. Pop the yolk out and put them into medium bowl. Sprinkle the yolk with salt and pepper to taste, then add mayo, lemon juice and mustard. Mash with fork and mix until it becomes a relatively smooth paste.
  • Arrange the whites on a plate and spoon the yolk mixture back into each hole. Pile the filling high. Sprinkle with scallions and paprika.
  • In a serving bowl, arrange all ingredients for the salad, drizzle with ranch dressing. Put the eggs on a top and serve with salad
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