Deviled Egg Salad Bowl

Deviled Egg Salad Bowl

Deviled egg salad, bacon and wild baby arugula on toasted rustic country bread, drizzled with EVOO, long chives and sweet paprika


Yields:  4 Servings

Ingredients and 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.


  • 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


Swap the bacon for smoked salmon, crème fraiche, and a sprinkle of caviar. Brush the bread with olive oil and grill for a smoky flavor.

Kick it up Cajun-style – trade the bacon for Andouille sausage and sprinkle with a Cajun spice blend.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.