Deviled Egg Salad Bowl

Directions

1. Whisk Red Wine Vinaigrette ingredients together in a mixing bowl using a whisk or immersion blender until emulsified. Season to taste with salt and pepper.

2. Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently. Slip shell eggs gently into water and set timer for 8 minutes. After 8 minutes, remove eggs from water and immediately plunge eggs into ice water. Allow eggs to cool for 5 minutes. Remove eggs from water and roll shells gently on table to crack. Carefully peel shell off eggs. Discard shells and rinse eggs.

3. Whisk mayonnaise, sour cream, and lemon juice together. Season to taste with salt, pepper, and lemon zest. Chop eggs and gently blend into mayonnaise mixture.

4. Dress 1/2 cup arugula with approximately 1 Tbsp. red wine vinaigrette dressing per order and arrange on the bottom of a service bowl. Arrange two thick slices of bread on arugula and top with a generous portion of deviled egg mixture. Sprinkle with crispy bacon and paprika. Place two chives in an X pattern over top of deviled eggs.

Ingredients

• 1 cup canola oil
• ½ cup olive oil
• ¼ cup red wine vinegar
• ¼ Tbsp. Dijon mustard
• 1 Tbsp. honey or brown sugar
• 2 tsp. minced garlic
• Kosher salt, to taste
• black pepper, to taste
• 8 large eggs
• water, as needed
• 1 cup mayonnaise
• ½ cup sour cream
• 2 Tbsp. lemon juice
• Kosher salt, to taste
• coarsely ground black pepper, to taste
• lemon zest, to taste
• 2 cups arugula
• 8 thick slices country bread, toasted
• 1 cup bacon, diced and fried crispy
• paprika, as needed
• 8 chives