California Cobb Guacamole

(from castro15’s recipe box)

Categories: Appetizers


  • 4 ripe avocados, halved and pitted
  • 2 tbsp. red wine vinegar
  • 1 tbsp. fresh lemon juice (from 1 lemon)
  • 7 slices bacon, cooked and chopped
  • 4 scallions, chopped
  • 1 cup coarsely chopped grape tomatoes
  • 2 hard-boiled eggs, peeled and chopped
  • 1/4 cup plus 4 tsp chopped flat-leaf parsley
  • 1 small grilled chicken breast, diced
  • 1/2 cup crumbled blue cheese
  • Olive oil, for drizzling
  • Tortilla chips and baby romaine, for dipping


  1. In a large bowl, smash the avocados, vinegar, and lemon juice; season with salt. Fold in half of the bacon, scallions, and tomatoes and 1 egg and 1/4 cup parsley.

  2. Top the guacamole with the remaining bacon, scallions, tomatoes, and egg and the chicken, blue cheese, and the remaining 4 tsp parsley. Drizzle with olive oil and season with pepper. Serve with chips and romaine leaves.

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