Cobb Salad Deviled Eggs
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Cobb salad deviled eggs incorporate the flavors of one of our favorite classic American salads into another best-of-the best: deviled eggs. We incorporate crumbled bacon and our favorite sun-dried tomatoes right into the yolk mixture and then garnish these two-bite buffet stars with a combination of Cobb salad flavors that’s just shy of unruly. Bacon, blue cheese, tomato, black olive, and a baby leafy green of your choice combine to make something really special.
All of our deviled egg recipes begin with perfect hard boiled eggs.
Why make Cobb salad deviled eggs?
Like our BLT deviled eggs, Buffalo deviled eggs, and spinach dip deviled eggs, we love that Cobb salad deviled eggs are a meta-American classic, combining the best of two nostalgic American dishes. Cobb salad deviled eggs take the meta factor one step further since hard-boiled eggs are an iconic component of Cobb salad.
Deviled egg recipe basics
Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.
Cobb salad deviled egg protips
Once you’ve gotten acquainted with classic deviled eggs, here’s all you need to know to make Cobb salad deviled eggs:
- Choose a blue cheese you really love. We prefer creamy, relatively mild-flavored blue cheese for these deviled eggs. Maytag and Gorgonzola Dolce are both great options.
- Use good old canned, sliced ripe olives. We’re huge fans of fancy olives in other contexts, but canned black olives are the ticket here.
- We love Trader Joe’s sliced sun-dried tomatoes in a bag. They’re tender and tasty and not oily.
- Try our favorite bacon in the oven method for perfect, crispy bacon that’s hands-off with less mess.
- 10 strips bacon
- 1 dozen peeled perfect hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium shallot, minced
- 2 ounces blue cheese such as Maytag or Gorgonzola Dolce
- 2 tablespoons minced sun-dried tomato, plus 24 small sun-dried tomato pieces (see note)
- 24 canned black olive slices
- 24 baby spinach or baby arugula leaves
- Cook bacon according to package instructions until crisp. (We love to make bacon in the oven.) Finely crumble or chop two slices. Cut each of the remaining 8 slices into 3 equal pieces.
- Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
- Mash yolks well with a fork.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot, minced sun-dried tomato and crumbled bacon.
- Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
- Garnish each egg with a piece of bacon, a piece of blue cheese, a piece of sun-dried tomato, a slice of black olive, and a spinach or arugula leaf.
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