Cobb Salad with Fried Deviled Eggs

Ingredients

1 tsp Dijon Mustard

2 tsp mayonnaise

1/4 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

2 tsp lemon juice

2 tbsp red wine vinegar

1/4 cups soybean oil/vegetable oil

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

12 hard boiled large eggs

1/4 cup mayonnaise

2 tsp yellow mustard

1 1/2 tbsp sweet pickle relish

1/4 tsp white vinegar

1/2 tsp white sugar

salt, to taste

paprika, to taste

1 1/2 cups shredded parmesan cheese

2 tbsp unsalted butter

Directions

Vinaigrette

Whisk all ingredients in a medium bowl until well combined.

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.

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.