Recipe: Yummy Buttery broccoli salad topped with deviled eggs

Buttery broccoli salad topped with deviled eggs. This Deviled Egg Potato Salad combines two classic recipes for one ultimate side dish. My sister, Camille, brought these Loaded Deviled Eggs to a family dinner recently and I've been dreaming about them ever since. The Best Summer Potluck Recipes: Loaded Broccoli Salad.

Slice eggs in half lengthwise; carefully remove yolks. Combine egg yolks, butter, mayonnaise, and mustard in the bowl of a food processor; process until smooth and light, scraping Top filled eggs evenly with radish mixture. Arrange egg halves on a serving plate; sprinkle evenly with microgreens. You can cook Buttery broccoli salad topped with deviled eggs using 27 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Buttery broccoli salad topped with deviled eggs

It's of ◆◆◆◆◆ Broccoli ◆◆◆◆◆.
It's 2 pounds of broccoli.
Prepare as needed of very salted water.
It's of ◆◆◆◆◆◆ meats ◆◆◆◆◆.
It's 2 of large chicken breast, boneless skinless.
Prepare 1/2 teaspoon of salt.
You need 1/4 pound of bacon.
You need 1 pound of smoked sausage.
Prepare 2 tablespoons of vegetable oil.
You need of ◆◆◆◆◆ buttery crunch ◆◆◆◆◆.
You need 1/2 cup of dried sour cherries.
Prepare as needed of water, about 1/2 a cup.
You need 1 stick of butter.
You need 1/3 cup of red wine vinegar.
It's 1/2 cup of sugar.
You need of ◆◆◆◆◆ other ingredients ◆◆◆◆◆.
You need 8 ounces of carrot strands.
Prepare 1 cup of black ripe olives.
Prepare to taste of grated parmesan cheese.
You need of your favorite salad dressing, optional.
You need of ◆◆◆◆◆ deviled eggs ◆◆◆◆◆.
Prepare 5-6 of large eggs.
Prepare 1-1/2 tablespoons of mayonnaise, I used homemade.
You need 1 teaspoon of yellow prepared mustard.
Prepare 3 of black olives sliced.
You need 1 teaspoon of paprika.
Prepare as needed of water.

Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer dish. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.

Buttery broccoli salad topped with deviled eggs instructions

Add eggs to a pot cover with water. Bring to boil. Boil 10 minutes. Let sit for 2 minutes. Put under running water allowing water to overflow out of pot. Continue till water can have your hand in it to touch eggs. Peel, rinse, and set aside.
Heat oil in pan. Take casing off sausage, cut into medallions. Fry till done. Set to paper towels to absorb excessive oils.
In the drippings add bacon fry till done, chop the chicken into bite sized pieces and fry in same liquids. Salt the chicken. Move to a paper towel to drain. When cool break up the baconl.
In a pot of salty water brought to a boil add the broccoli and blanch 3 minutes. I cooked In 2 batches. Drain and set aside..
To the pan with dripping from sausage, bacon, and chicken add carrots.
Fry till tender move to a paper towel, to absorb excessive oils.
To the pan of drippings add vinegar, cherries with the water they were rehydrated in..
Add stick of butter when it melt all the way while stirring the butter crumble is done. Scrap the bottom of pan the clear liquids on top is not used. Only the thickened bottom and cherries are use to add to salad..
Add carrots and meats to the broccoli mix well.
Slice eggs in half. Remove yokes. Mix the yoke with homemade mayonnaise and mustard. Set eggs on top in a circle on salad.
The look.
Add yoke mixture bake into the egg halve add olive slice to each. Add the buttery cherry crumble. Break it up over salad so all can taste..
Add parmesan cheese. Add salad dressing if you so desire. Serve I hope you enjoy!.

Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks. Just before serving, top with paprika and pickles. Place the eggs in a large pot, cover with cold water and bring to the boil. Season with salt and freshly ground black pepper. Shell and roughly chop the eggs.