Cobb Salad with Fried Deviled Eggs
By ohioeggs Appetizers, Lunches, Main Dishes
October 8, 2021
This colorful salad platter is perfect for feeding a crowd picnics or family holidays, like Easter, Thanksgiving and Christmas!
- Prep: 25 mins
- Cook: 25 mins
- Yields: 6 Servings
Vinaigrette Dressing Ingredients
1/4 cups soybean oil/vegetable oil
8 cups romaine lettuce torn into bite sized pieces
Fried Deviled Eggs Ingredients
1 1/2 tbsp sweet pickle relish
1 1/2 cups shredded parmesan cheese
Directions for Vinaigrette
Whisk all ingredients in a medium bowl until well combined.
Directions for Fried Deviled Eggs
Start with 12 hard boiled, cooled eggs.
Peel and halve eggs. Remove yolks and mash in a bowl. Add mayonnaise, mustard, relish, vinegar and sugar, then mix until well incorporated and smooth. Add salt to taste.
Fill the whites with the mixture. Sprinkle with paprika.
Using prepared deviled egg, spread parmesan cheese on plate and press the tops of deviled egg halves into the cheese to coat.
In a large skillet over medium heat, melt one tablespoon of butter. Add half of the eggs (cheese side down) to the skillet and cook until cheese is golden and crispy. Repeat with remaining egg halves.
Directions for Salad
Arrange lettuce on a large platter. Start with making three rows of fried deviled eggs spaced evenly on the platter. Then continue with a row of carrots, followed by a row of chicken, a row of croutons, a row of tomatoes, and a row of cheddar cheese. Pour vinaigrette over salad and serve immediately.