Vegetable salad with stuffed eggs

Vegetable salad is served with stuffed eggs, which creates a very appetizing and aesthetic look.

Ingredients

• For the salad:
• Lettuce (torn) - 6-7 cups
• Cherry tomatoes (cut in half) - 2 cups
• Bulgarian red pepper (finely chopped) - 3/4 cup
• Eggs (hard boiled) - 7 pcs.
• Mayonnaise - 3 tbsp. l.
• Fresh dill (chopped) - 1 tbsp. l.
• Garlic (minced) - 1 clove
• Hot sauce - 5 drops
• Salt - 1/8 tsp
• Green onions (chopped) - 1/3 cup
• Bacon (fried and crumbled) - 4 strips
• For refueling:
• Olive oil - 1/3 cup
• Tarragon vinegar - 2 tbsp. l.
• Fresh dill (chopped) - 1 tbsp. l.
• Dijon mustard - 2 tsp
• Garlic (peeled and minced) - 1 clove
• Salt - 1/4 tsp
• Hot sauce - 1/4 tsp

Directions

1. Prepare the dressing. In a small bowl, combine olive oil, tarragon vinegar, dill, mustard, garlic, salt and hot pepper, whisk lightly with a whisk or fork. Set aside.
2. Peel the eggs, cut in half, take out the yolks. Set aside the proteins. Put the yolks in a small bowl and crush with a fork. Add mayonnaise, dill, garlic, hot sauce and salt to the yolks. Using a teaspoon, fill the egg whites with this mixture.
3. Place lettuce, tomatoes, bell peppers, green onions and bacon in a large salad bowl. Top with tomato halves, pour over the dressing and serve the salad immediately.