Cobb Egg Salad
A Summer Delight combining 2 favorite salads - Cobb Salad & the creaminess of the Egg Salad
Equipment
- medium pot or egg cooker
- large sheet pan lined with parchment or foil
- plate lined with paper towel
- cutting board & sharp knife
- large mixing bowl
- spatula
Ingredients
- 6 large eggs, hard boiled, peeled, and chopped
- 8 pcs bacon, cooked to golden brown & crisp, and chopped
- 15 grape tomatoes, sliced in half lengthwise
- 1 ripe avocado, cut in half, remove pit & outer cover. Cut into dices. Toss with lemon juice
- 1 tsp lemon juice
- 4 green onions, sliced thin
- 5 oz crumbled cheese (blue cheese, goat cheese, feta cheese, or queso fresco)
- 1/4 cup mayonnaise
- 1/4 cup greek yogurt unflavored
- 1/4 tsp black pepper
- 1 packet ranch seasoning mix
Instructions
- Cook eggs until hard boiled using your method. Peel eggs & chop into bite size pieces. Place into a large mixing bowl.
- Lay out bacon in a single layer on a lined deep sheet pan. Place in 425 degree oven for 15-18 minutes until golden & crispy. Remove from sheet pan and put onto a plate lined with paper towels to drain excess grease. Once cooled, chop into bite size pieces and place into mixing bowl with eggs.
- Add sliced tomatoes, diced avocado, sliced green onion, and crumbled cheese into mixing bowl.
- In a small bowl whisk together mayonnaise, yogurt, ranch seasoning, black pepper. Pour dressing over salad ingredients in mixing bowl.
- Toss altogether until well combined. Serve up on crackers, on bread, pita, lettuce leaves or tortillas. Try it with veggie also.