📖 Instructions

1. First, prepare the bacon: Cook bacon in a skillet over medium heat until crispy. This typically takes about 8-10 minutes. For even cooking, flip the bacon occasionally. If you prefer baking, lay bacon strips on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 12-15 minutes. The baked bacon tends to be less greasy. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain excess fat. Let it cool slightly, then crumble or chop into bite-sized pieces.
2. Next, hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring the water to a rolling boil, then immediately remove from heat. Cover the saucepan and let the eggs sit in the hot water for 10-12 minutes. This ensures perfectly cooked yolks without a green ring. After 10-12 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs and dice them into quarters or smaller pieces. A tip is to add a teaspoon of vinegar to the boiling water; it makes the eggs easier to peel!
3. Prepare the lettuce: Rinse the romaine lettuce thoroughly under cold water to remove any dirt or debris. Shake off excess water or use a salad spinner to dry the lettuce completely. Chop the lettuce into bite-sized pieces. The drier the lettuce, the better the salad will hold up when dressed. If you are planning to prepare the salad ahead of time, store the dried, chopped lettuce in a ziplock bag with a paper towel to absorb moisture.
4. Chop the vegetables: Dice the tomatoes, cucumber, and avocado into roughly the same size pieces to ensure an even distribution of flavors and textures in each bite. For the red onion, finely chop it to avoid overpowering the salad with its strong flavor. If you find red onions too pungent, soak them in cold water for 10 minutes to mellow the taste.
5. Assemble the salad: In a large salad bowl or on individual plates, layer the chopped romaine lettuce as a base. Arrange the diced tomatoes, cucumber, avocado, hard-boiled eggs, crumbled bacon, and red onion neatly on top of the lettuce. For a visually appealing presentation, try arranging the ingredients in separate rows or sections. This also allows everyone to customize their salad with their preferred toppings.
6. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Taste and adjust the seasonings as needed. Some people like to add a pinch of garlic powder or a squeeze of lemon juice for extra flavor. If you prefer a creamier dressing, you can add a tablespoon of mayonnaise or Greek yogurt.
7. Dress and serve: Drizzle the dressing over the salad just before serving. Be careful not to overdress the salad, as this can make it soggy. Alternatively, serve the dressing on the side so everyone can add their preferred amount. Toss gently to combine if serving from a large bowl. Enjoy your delicious and satisfying Hard-Boiled Egg and Bacon Cobb Salad!