Hard-Boiled Egg Ideas: Cobb Salad Lettuce Wraps
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.
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)