For the creamy honey mustard dressing:

• 1 Nellie's Free Range Egg, at room temperature (see notes)
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 cup avocado oil or other neutral-tasting oil

For the Cobb salad:

• 3 heads Romaine lettuce, chopped
• 3 cups cherry tomatoes, halved
• 1 1/2 cups cheddar cheese, shredded
• 2 avocados, sliced or chopped
• 4 Nellie's Free Range Eggs, hard-boiled and sliced (see notes)

To make the dressing:

• Add the egg, Dijon mustard, honey, lemon juice, and salt to a food processor. Cover and process for 30 seconds.
• With the food processor running, slowly add the oil in a very thin stream. Be careful not rush this step!
• Once your dressing is creamy and emulsified, taste and add more Dijon mustard, lemon juice, or salt to your liking.

To make the salad:

• In a large mixing bowl, add the Romaine lettuce, cherry tomatoes, and cheddar cheese. Pour dressing over top and gently toss to combine.
• Top salad with avocado and hard-boiled eggs. Serve with additional creamy honey mustard dressing and enjoy!

Nellie's Notes:

Our Nellie's Free Range Eggs are not pasteurized, so we cannot recommend that they be eaten raw. To safely pasteurize your eggs at home, simply place the eggs in a pot of water and heat on the stovetop until the water temperature reaches 140F. Heat the eggs submerged in water at 140F, and no higher than 142F, for 3 minutes before removing from the hot water and rinsing with cold water. For more tips on storing and handling raw eggs, check out our egg safety tips!

To make perfect hard-boiled eggs at home, follow our recipe for easy-to-peel hard-boiled eggs.