Colorado Egg Producers


Deviled Locoise Salad


10 hard-boiled eggs, split in half with the yolks removed
1 lbs fresh green beans cooked, cooled and cut into small pieces
2 Tbsp Nicoise olives, pitted and finely chopped (if not available, substitute with Kalamata)
1/2 lbs Colorado bison tenderloin, chopped into small pieces or cut into thin slices
20 homemade potato chips
Oven dried tomatoes, chopped
Fried capers
For the Nicoise Dressing Recipe:
1/4 cup mayonnaise
1/2 tsp. Dijon mustard
1 shallot, finely chopped
2 Tbsp. red wine vinegar
1 Tbsp. water
1 splash Tabasco sauce
2 Tbsp. fresh basil, finely chopped


 For Nicoise Salad Dressing:
  1. Mix all ingredients in a bowl or of a smooth consistency is desired, blend in a blender.
For Deviled Eggs:
  1. Mix the green beans and olives with enough dressing to coat the salad (recipe for dressing is below).
  2. Taste the mixture and add salt if needed.
  3. Place the green beans & olive mixture into the hallow space of the egg white where the yolk used to be.
  4. Top with a small amount of bison and some oven dried tomatoes and lean the potato chip on the side of the salad to add a crunchy element to the dish.
  5. Place a small amount of dressing on a plate, place eggs on top and sprinkle with capers.

This recipe was created by Chef Klaus Krebs of The Isle and Lady Luck Casinos in Black Hawk, CO. The deviled locoise salad dish placed third in the 2016 Colorado Ag Day Cook-Off.

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