Cobb Salad with Fried Deviled Eggs

By ohioeggs  , ,

October 8, 2021

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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
  • 25 mins

    25 mins

    50 mins

  • Yields: 6 Servings


Vinaigrette Dressing Ingredients

1 tsp Dijon Mustard

1 tsp mayonnaise

1/4 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

2 tsp lemon juice

2 tbsp red wine vinegar

1/2 cup soybean/vegetable oil

Salad Ingredients

8 cups romaine lettuce torn into bite sized pieces

1 cup diced tomatoes

1 cup shredded carrots

1 cup shredded cheddar cheese

1 cup diced chicken

1 cup croutons

Fried Deviled Eggs Ingredients

12 hard boiled large eggs

6 tbsp mayonnaise

2 tsp yellow mustard

1 tsp white vinegar

salt, to taste

paprika, to taste

1 1/2 cups shredded parmesan cheese

2 tbsp unsalted butter


Directions for Vinaigrette

Whisk all ingredients in a medium bowl until well combined.

Directions for Fried Deviled Eggs

Start with 12 large hard-boiled, cooled eggs.

Peel and halve eggs. Remove yolks and mash in a bowl. Add mayonnaise, mustard, vinegar, salt and pepper, then mix until well incorporated and smooth.

Fill the whites with the mixture.

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.