At her fantastic Champagne and fried chicken spot Birds & Bubbles, chef Sarah Simmons serves a deceptively genius salad of lentils and greens over a smear of “deviled egg sauce.” We were instantly hooked. We served deviled eggs at every holiday party just to have the leftover filling to use as dressing. Simmons shared the salad's secret: She dresses mixed greens (like arugula, mizuna, watercress, spinach and tatsoi) with a simple lemon vinaigrette, then piles them over two tablespoons of deviled egg sauce spread on the plate. Tossed together with cooked lentils, pickled onions and candied sunflower seeds, the salad is light, creamy and totally addictive. And a bonus: The sauce is a great use for all the egg yolks you're discarding in your virtuous resolution-driven attempts to snack on hard-boiled egg whites all day.
Here’s Simmons's recipe for the sauce:
Deviled Egg Sauce
Makes 2 quarts