Devilled Egg Salad with Lemon Vinaigrette

Devilled Egg Salad with Lemon Vinaigrette
Yield: 4 servings

12 eggs, hard boiled and halved
4 Tbsp. mayonnaise
3 Tbsp. creole mustard
1 Tbsp. lemon juice
2 Tbsp. chives, finely chopped
1 Tbsp. chervil, finely chopped
1/4 tsp. cayenne pepper
capers, to garnish
salad leaves
vinaigrette dressing, to taste
2 red peppers, roasted and julienned
fresh parsley, to garnish

Combine egg yolks, mayonnaise, mustard, lemon juice, herbs, and cayenne
pepper. Blend until creamy.
Spoon into a piping bag with a large star tip. Pipe into the cavities of
the egg whites. Dot with capers.
Toss the salad with some vinaigrette dressing. Divide between four plates.
Arrange eggs and pepper strips. Garnish with parsley.

Source:

rec.food.recipes