Cobb Egg Salad

This Cobb Egg Salad recipe is a delicious mash-up of classic egg salad and Cobb salad combined, for a delicious and healthy keto lunch, light dinner, or even an appetizer spooned into some crisp lettuce leaves.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Keyword: Cobb Salad, Cobb Salad Recipe, egg salad recipe

Servings:

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.)

Nutrition