Deviled Eggs on Butter Lettuce with Honey-Mustard Dressing

The honey-mustard dressing does double duty here, flavoring the deviled eggs stuffing and dressing the tender butter lettuce on which the eggs are served.

1/2 cup light mayonnaise
3 tablespoons Dijon mustard
2 tablespoons honey
4 teaspoons rice wine vinegar
Salt and pepper
6 boiled eggs
2 heads Boston lettuce, leaves separated

Whisk mayonnaise, mustard, honey, vinegar, and salt and pepper to taste in a small bowl. Peel eggs and halve lengthwise; remove yolks and place in a small bowl. Mash 5 tablespoons dressing into yolks to make a smooth filling.

Just before serving, spoon (or pipe) a portion of yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on each of six salad plates. Top each with 2 deviled eggs. Drizzle with a little additional dressing, if desired, and serve.