6 hard cooked eggs
1/2 cup mayonnaise
3 tbsp. minced shallots
1 1/2 tsp. Dijon mustard
1/8 tsp. each salt and pepper
3 tbsp. plus 1/4 cup finely sliced green onion, divided
4 tbsp. 1% milk
2 tbsp. chopped fresh dill
16 Boston lettuce leaves
1 (14 oz can) quartered artichoke hearts, drained
1/4 cup finely chopped yellow bell pepper

Halve eggs lengthwise. Place yolks in small bowl, with fork, mash yolks. With a fork, stir in mayonnaise. Stir in shallots, mustard, salt and pepper. Measure 1/3 cup egg yolk mix, spoon into 4 of the egg white halves.

Garnish tops with 1/2 tablespoon green onions. Stir 3 tbsp milk and 2-1/2 tbsp green onions into remaining egg yolk mix for dressing. Finely chop remaining egg whites.

In a small bowl, combine remaining 1/4 cup green onions and dill. To assemble salads, arrange 3 lettuce leaves on each plate, tear remaining leaves. Place in center. Sprinkle with egg white mix. Place deviled eggs in center of lettuce. Surround with artichoke hearts, sprinkle with bell peppers. Drizzle each salad with 2 tablespoons dressing.

Submitted by: Sherry Monfils