This Cobb Egg Salad recipe is a delicious mash-up of classic egg salad and Cobb salad combined, for a delicious and healthy low-carb lunch, light dinner, or even an appetizer spooned into some crisp lettuce leaves.
More keto salad recipes we love include our Big Mac Salad and Shrimp Louie Salad.
Keto Cobb Egg Salad Recipe
We love egg salad…and Cobb salad. So we decided to combine them! This egg salad recipe takes the classic elements of egg salad like hard boiled eggs, mayonnaise, and seasonings, then marries them with some Cobb salad ingredients such as bacon, tomatoes, avocado, and cheese.
Each bite of this salad is packed with so much flavor and bonus, it’s keto-friendly. Prep the hard boiled eggs and bacon in advance, and this salad comes together in minutes for a quick lunch or easy light dinner.
Ingredients Needed
Here are the simple ingredients you’ll need for this Cobb egg salad recipe.
(Scroll below to the printable recipe card for details and measurements.)
For the Salad
- Hard boiled eggs – Follow the tips in this post for how to cook perfect hard boiled eggs.
- Bacon – Cooked and crumbled bacon. In a pinch and to save time, you can use “real” bacon bits.
- Avocado – Use beautiful, ripe avocados without any brown spots.
- Cherry tomatoes – Adds flavor and texture to the salad.
- Blue cheese crumbles – This has a pungent, distinctive salty and sharp flavor. If blue cheese is not your thing, you can sub with feta.
- Chives – These add a delicate and subtle peppery onion flavor and also act as a garnish.
For the Dressing
- Mayonnaise and plain Greek yogurt – These two ingredients combined are the base for the dressing, with a creamy texture and tangy flavor.
- Red wine vinegar – Adds a little tang.
- Lemon juice – Adds a citrusy note and thins the sauce a bit.
- Seasonings – Salt, pepper, onion powder, and garlic powder season the dish.
- Sriracha (optional) – This adds just a touch of sweetness and heat, which elevates the overall flavor.
How to Make Cobb Egg Salad
This egg salad recipe is super easy to make in just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Make hard boiled eggs. The first thing you need to make egg salad is hard boiled eggs. Then cut them each into 8 pieces.
- Cook the bacon. Cook and crumble the bacon (if you’re using “real” bacon bits, you can obviously skip this step.)
- Make the dressing. Whisk together the mayo, Greek yogurt, vinegar, lemon juice, and seasonings.
- Assemble the salad. In a large serving bowl, lay out rows of the egg, bacon, avocado, blue cheese, and cherry tomatoes. Then gently fold in the dressing to coat. Garnish with chives and just a touch more ground pepper.
Serving Suggestions
Enjoy this egg salad for lunch, a light dinner, or even wrapped up in some crisp lettuce leaves and it will still remain a low carb option. If serving as a side, it goes great with turkey burgers, grilled flank steak, or baked chicken breast.
Proper Storage
This egg salad recipe will keep in the fridge, covered in an airtight container, for up to 3 days. Keep in mind that the longer it’s stored, the dressing will begin to loosen. Give it a gentle stir to reincorporate everything before serving again.
More Light Salad Recipes:
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Cobb Egg Salad
Ingredients
For the Dressing
- 3 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sriracha hot sauce (optional)
- coarse salt and freshly ground pepper , to taste
For the Salad
- 8 hard boiled eggs , quartered, then quartered again (so each egg is cut into 8 pieces)
- 6 slices bacon , cooked until crispy, crumbled
- 1 small avocado , cubed
- 1/2 cup cherry , halved crosswise
- 1/3 cup crumbled Roquefort blue cheese
- 2 tablespoons fresh chopped chives
- coarse salt and freshly ground pepper , to taste
Instructions
- Make the dressing: whisk together the mayo, Greek yogurt, vinegar, lemon juice, garlic powder, onion powder, and sriracha (if using.) Season with a pinch of salt and a couple turns of freshly cracked pepper.
- In a large serving bowl, lay out rows of the egg, bacon, avocado, blue cheese, and cherry tomatoes. Then gently fold in the dressing to coat.
- Garnish with chives and just a touch more ground pepper.
- Serve as a salad on individual plates or bowls (or in lettuce cups as an appetizer.)
