I love a good Cobb Salad, and if you’ve been following this blog you’ll have noticed the various versions of the salad that tempt my palate. This time around I had some leftover hard-boiled eggs and thought Why make a plain old egg salad? I DO have bacon and blue cheese in the fridge.
2 hard-boiled eggs
1 tablespoon Dijon mustard
1 tablespoon light mayonnaise
1 tablespoon crumbled blue cheese
1 tablespoon chopped celery
2 pieces of cooked bacon
1 leaf of romaine lettuce
4 slices toasted bread
1. Slice the two eggs as you put them in a small bowl and mash-up the eggs with the backside of a fork until they are roughly chopped.
2. Gently stir in the Dijon, mayonnaise, blue cheese and celery.
3. Lay down two pieces of toast and top each with a piece of lettuce, a slice of bacon and spoon half of the egg mixture on each sandwich.
4. Top with the second piece of toast. Squish together, push in your mouth, and enjoy.
Makes 2 sandwiches.