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Cobb egg salad

3 tablespoons nonfat plain yogurt

3 tablespoons mayonnaise

1/4 teaspoon garlic powder

1/4 teaspoon white pepper

1/8 teaspoon salt

8 hard-boiled eggs

1 ripe avocado, peeled and cubed

2 slices bacon, cooked and crumbled

1/4 cup crumbled blue cheese

1/2 tomato cubed

Lettuce leaves

Combine the yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.

Halve the eggs and remove 4 of the yolks and set aside. Add the whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in avocado, bacon and blue cheese.

Place the 4 yolks that were set aside in a small bowl and use a fork to mash them up.

Place lettuce leaves on four plates. Put a big spoonful of the egg salad in the middle of each leaf. Garnish with the tomato and sprinkle the remaining yolk on top of the salad.