Taste of the Ozarks recipe: Cobb egg salad (3/16/17)

Cobb egg salad


6 eggs, hard-boiled and peeled
2 slices of bacon, cooked until crispy and chopped
1 Roma tomato, seeded and chopped
1/4 cup of crumbled bleu cheese
2 tablespoons of chopped green onions
1/2 avocado, diced
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
(to taste) salt and pepper


-- Remove egg yolks from egg whites and set aside
-- Chop hard-boiled egg whites
-- Place egg whites into a bowl with bacon and tomatoes, bleu cheese, and green onions
-- In a separate bowl, whisk together egg yolks, mayonnaise, and Dijon mustard
-- Add dressing mixture to the other ingredients, and mix until coated
-- Add salt and pepper to taste
-- Chill for 20 minutes, and serve with bread, flatbread, crackers, or vegetable sticks

Recipe serves four.