Ann Pittman Ann Pittman
April 18, 2015

I adore hard-cooked eggs for several reasons: They’re cheap, ridiculously versatile, and great to have on hand—they last in the fridge for 3 to 5 days if peeled and about a week if left in the shell. They also now have a clean bill of health. This isn’t new news, exactly, but the 2015 federal nutrition guidelines (still under review as of this posting) have, well, eggs-onerated them in a big way, concluding that dietary cholesterol does not pose a serious threat to blood cholesterol or cardiovascular health. While diets should be tailored to personal needs, most of us can enjoy an egg or two a day without worry.

Not sure how to cook hard-boiled eggs? No worries; we show you how. Had trouble with peeling them? We have tips for that, too.

In this series I’ll share some fun, downright delicious ideas for how to use those hard-boiled eggs. Cook up a batch, and rest easy knowing you have the beginnings of something great within reach.

Continuing on my campaign for hard-cooked eggs, I’d like to talk about perhaps the greatest food combination known to humanity: the cobb salad. It is a delicious coming-together of all kinds of good things—chicken, tomatoes, blue cheese, bacon, avocado. And, of course, hard-boiled eggs. They’re as important to the cobb salad magic as any other component; without them, the equilibrium is thrown off, the salad more womp-womp than yay! Here’s a fun twist on the classic, where the bowl of fun turns into pick-em-up lettuce wraps.

Cobb Salad Lettuce Wraps

2          tablespoons canola oil11/2   tablespoons red wine vinegar or fresh lemon juice1          teaspoon Dijon mustard1/4     teaspoon freshly ground black pepper1/8     teaspoon kosher salt8          Bibb lettuce leaves2          cups shredded skinless, boneless rotisserie chicken breast1          cup quartered grape tomatoes4          hard-cooked large eggs, quartered1          ripe, firm avocado, peeled and thinly sliced3          slices center-cut bacon, cooked and crumbled1          ounce blue cheese, crumbled (about 1/4 cup)

  1. Combine first 5 ingredients in a small jar or bowl; shake or whisk to combine.
  2. Arrange 2 lettuce leaves on each of 4 plates. Fill each lettuce leaf with 1/4 cup chicken, 2 tablespoons tomato, and 2 egg quarters. Divide avocado, bacon, and cheese evenly among lettuce wraps. Drizzle dressing evenly over wraps.SERVES 4 (serving size: 2 wraps)CALORIES 385; FAT 25.4g (sat 5.6g, mono 13g, poly 4.1g); PROTEIN 33g; CARB 8g; FIBER 4g; CHOL 262mg; IRON 2mg; SODIUM 577mg; CALC 100mg
 

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