Back to Basics - an EGGcellent Recipe!

Here's a good recipe I came across in a bi-monthly magazine I receive. It looks like it would be fun to try with organic ingredients, and if you have your own hens, all the better!!!
Deviled Egg Salad

Diane Okerson, Yorba Linda, California

Prep: 30 minutes
7 hard-cooked eggs
3 tablespoons salad dressing or mayonnaise
1 tablespoon chopped fresh dill weed
1 clove garlic, minced
5 dashes bottled hot pepper sauce
1/8 teaspoon salt
6 cups torn Boston or Bibb lettuce
2 cups grape or cherry tomatoes, halved, if desired
1 medium red sweet pepper, chopped
4 slices bacon, crisp-cooked, drained, and crumbled
3 green onions, sliced
1 recipe Dill Vinaigrette

Step 1: Remove shells and halve hard-cooked eggs lengthwise; remove yolks. Set aside whites. Place yolks in a small bowl; mash with a fork. Add salad dressing, dill weed, garlic, hot pepper sauce, and salt. Spoon yolk mixture into egg white halves. Set aside.

Step 2: On a large serving platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange stuffed eggs on greens, vegetables, and bacon. Drizzle with Dill Vinaigrette. Makes 6 servings.

Dill Vinaigrette: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon bottled hot pepper sauce. Cover and shake well.