Who doesn’t like deviled eggs any way you make them!
I’m taking back everything I ever said about not messing with deviled egg recipes. I once said “leave those creamy, mustardy, traditional eggs alone”. They just want to live out a peaceful existence as a simple side dish, snack, or appetizer that has the love of almost everyone who has ever eaten one.
WRONG. Why not mess with the recipe anyway you want. I’ve had deviled egg recipes that have mashed avocado as part of the filling, a recipe with shrimp on top (didn’t like that one) and some that have salsa on top, but I have a tendency to go with two kinds of mustard, mayo, salt and pepper and sometimes a little sweet or dill relish and then stick half a stuffed green olive in the top. No one ever turns them down how ever I stuff them. For my grandson’s first birthday, to go with the pig roast, I did deviled eggs and garnished the top with sugar snap pea sprouts that were all curly and cute.
So back to the cobb part of this recipe. I saw this on a menu at a local Houston restaurant. Not sure how they did theirs but I knew exactly how I was going to make my eggs.
All the ingredients that are so yummy in a cobb salad (except the chicken) become part of my eggs; avocado, sun-dried tomatoes (in place of fresh tomatoes) soaked in a little olive oil, the bacon, which will get stuck in the top not crumbled, and the greens are going to be micro greens or pea shoots that are resting on top of the egg and of course we can’t forget the blue cheese; a little crumble on top to finish off the presentation and maybe a little blue cheese in the filling.
I decorated my tray with pea shoots so the eggs had something to keep them from bumping and rolling into each other.
*Tip– boil one or two extra eggs and mash up the whole egg along with the egg yolks. This will give you extra filling so you have nicely filled eggs. You don’t really need the extra egg here because you have the avocado but if you add them, any extra filling makes a really good egg salad sandwich the next day.
Delicious ingredients for amazing eggs.
I put the chopped sun dried tomatoes in a little olive oil so they would soften more.
Mash the egg yolks and the extra egg (if you made an extra one) with a masher or fork.
Cobb Deviled Eggs
8 eggs (or more)
1 Tbsp. (or more)Dijon mustard
1 Tbsp. (or more) yellow mustard
1 Tbsp. (or more) mayonnaise
1/4-1/3 c. sun-dried tomatoes in oil, finely chopped
1 avocado, cubed
1 lime, juiced
micro greens or shredded romaine lettuce
6 slices bacon, fried crisp
1/2 c. blue cheese, crumbled
salt and pepper to taste
1/4 tsp. paprika
Put the eggs in a large pan, cover with cold water and bring to a rolling boil. Turn off and let set 20 minutes covered. You will have perfectly boiled eggs with no gray/green coating to the yolk.
Peel all the eggs and set two aside. Cut eggs in half and remove yolk to a bowl. Add the two whole eggs you have reserved to the yolks and mash these really well with either a fork or potato masher.
Stir in the sun-dried tomatoes, mustards and mayonnaise. Add salt and pepper to taste and the paprika.
Peel the avocado and cut into cubes, put cubes in bowl of cold water and swish around. Drain all the water off and mash 1/2 – 1 whole avocado, add the lime juice to the mashed avocado and stir into the egg yolk mixture. (You could use some packaged guacamole instead of the fresh avocado.)
Fill the egg halves with egg yolk mixture. Set on a tray that you have either covered with romaine lettuce (shredded) or micro greens/pea shoots.
To finish off the Cobb Eggs, insert a piece of fried bacon into the top so it is sticking up at least 3/4″-1″. Top with some micro greens and a few crumbles of blue cheese.
Note: I added the chopped avocado to the mashed egg mixture just before serving and finishing the eggs.