Traditional Cobb Egg Salad

Directions

1. In a skillet, cook half the bacon at a time over medium heat. Cook the bacon evenly on both sides until it is crispy. Place a paper towel on a plate, then put the cooked bacon on it. Let the bacon cool and dry, and then crumble it. Set it aside.
2. Put the eggs in a saucepan and cover the eggs with water, 1 inch above the eggs. Over medium heat, bring the water to a boil. When the water is boiling, remove the saucepan from the heat and cover it. Let the eggs sit in the hot water for about 12 minutes. Put the eggs in a colander and run cool water over them so they stop cooking. Peel the eggs and chop them per the recipe.
3. In a small bowl, combine the mayonnaise, red wine vinegar, and Greek yogurt. Season the dressing with salt and black pepper.
4. Add the chopped Romaine lettuce to a large serving bowl.
5. In a separate bowl, gently mix the eggs, avocado, bacon, cherry tomatoes, and cheese. Gradually add the dressing. Use only enough so the ingredients are lightly and evenly covered in the dressing. Season the salad with more salt and black pepper. Put the mixture over the Romaine lettuce and top it with the chopped green onions.

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