Cobb Egg Salad Recipe
If you’re craving a fresh, hearty twist on classic egg salad, the Cobb Egg Salad Recipe is about to become your new lunchtime go-to. This vibrant dish takes all the bold flavors of a beloved Cobb salad—think creamy avocado, smoky bacon, tangy blue cheese, and juicy tomatoes—and mingles them with tender, chopped eggs for a protein-packed meal that’s as satisfying as it is colorful. It’s the kind of salad you’ll want to pile high on a sandwich, scoop into lettuce wraps, or simply savor by the forkful straight from the bowl.
Ingredients You’ll Need
The beauty of this Cobb Egg Salad Recipe lies in its simple, fresh ingredients—each one adds its own pop of flavor, texture, or color. Gather these basics, and you’re already halfway to a showstopping salad that’s easy enough for any day of the week.
- Eggs (6 large, hard-boiled and chopped): The creamy, protein-rich base that brings everything together.
- Cooked bacon (1/2 cup, crumbled): Adds smoky crunch and irresistible savory notes.
- Cherry tomatoes (1/2 cup, halved): Their juicy sweetness brightens every bite.
- Avocado (1/2, diced): Offers buttery richness and a pop of green.
- Blue cheese (1/4 cup, crumbled): Brings a punchy, tangy depth—feel free to sub feta or cheddar if you prefer.
- Green onions (1/4 cup, sliced): Delivers freshness and a gentle oniony bite.
- Mayonnaise (2 tablespoons): The creamy glue that ties the dressing together.
- Plain Greek yogurt (1 tablespoon): Lends a tangy, lighter touch to the dressing.
- Dijon mustard (1 teaspoon): Adds zesty complexity to the mix.
- Salt and black pepper (to taste): Essential for balancing and enhancing all the flavors.
- Optional: Chopped romaine or butter lettuce: Perfect for serving as wraps, on a bed, or to add crunch.
How to Make Cobb Egg Salad Recipe
Step 1: Prep Your Ingredients
Start by hard-boiling your eggs if you haven’t already—about 10 minutes in simmering water does the trick. While the eggs cook and cool, crisp up your bacon, slice the cherry tomatoes, dice the avocado, crumble the blue cheese, and chop the green onions. Having everything prepped makes assembly a breeze and keeps your salad vibrant and fresh.
Step 2: Mix the Salad Base
In a large mixing bowl, combine the chopped hard-boiled eggs, crumbled bacon, halved cherry tomatoes, diced avocado, blue cheese, and green onions. Gently toss everything together so each ingredient is evenly distributed. This is where the magic of the Cobb Egg Salad Recipe really starts to shine—all those flavors coming together in one bowl!
Step 3: Whisk the Dressing
In a small bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, a pinch of salt, and a few cracks of black pepper. The creamy dressing brings a tangy brightness that ties the whole salad together without overpowering the signature Cobb flavors.
Step 4: Combine and Toss
Pour the dressing over your egg mixture, then gently fold everything together until all the ingredients are lightly coated. Be careful not to overmix—you want to keep the avocado and eggs in nice chunks for the best texture.
Step 5: Serve and Enjoy
Serve your Cobb Egg Salad Recipe immediately for the freshest flavor and texture. Whether you’re spooning it into crisp lettuce cups, piling it onto toasted bread, or enjoying it solo, this salad is sure to brighten up your lunch routine.
How to Serve Cobb Egg Salad Recipe
Garnishes
For a finishing touch, sprinkle a little extra crumbled blue cheese or a handful of sliced green onions on top. A dash of freshly cracked black pepper or a pinch of flaky sea salt can also make the flavors pop even more. If you’re feeling fancy, a few extra bacon crumbles never hurt!
Side Dishes
Pair your Cobb Egg Salad Recipe with a side of crisp veggie sticks, a bowl of tangy pickles, or a simple green salad. It also goes wonderfully with a handful of kettle-cooked chips or a cup of soup for a cozy, complete lunch. The possibilities are as endless as your appetite.
Creative Ways to Present
Think beyond the bowl! Try serving your salad in lettuce wraps for a low-carb option, spooned onto thick slices of toasted sourdough, or even stuffed into hollowed-out tomatoes for a fun party appetizer. For brunch, pile it onto mini croissants or serve in mason jars for a picnic-ready treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Cobb Egg Salad Recipe in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully, but keep in mind the avocado may brown slightly—though it will still taste delicious.
Freezing
This salad is best enjoyed fresh and isn’t suited for freezing, as the eggs and avocado won’t retain their lovely texture after thawing. For best results, only make what you can enjoy within a couple of days.
Reheating
No reheating needed! This salad is meant to be served cold or at room temperature. If you’ve just pulled it from the fridge, let it sit out for a few minutes to take off the chill before serving.
FAQs
Can I substitute the blue cheese in the Cobb Egg Salad Recipe?
Absolutely! If blue cheese isn’t your favorite, try swapping in crumbled feta, shredded cheddar, or even goat cheese for a milder flavor. The salad will still be delicious and full of character.
How can I make this salad more filling?
Pile it high on toasted bread for a hearty sandwich, or serve it alongside a bowl of soup. You can also add extra avocado or even some cooked, diced chicken for more protein and staying power.
Is the Cobb Egg Salad Recipe keto-friendly?
Yes! With its protein-rich eggs, bacon, and avocado, plus a creamy low-carb dressing, this recipe fits beautifully into a keto or low-carb lifestyle.
What’s the best way to cook hard-boiled eggs for this salad?
Place the eggs in a saucepan, cover with cold water, bring to a boil, then reduce to a simmer for about 10 minutes. Immediately cool in ice water before peeling for perfectly cooked, easy-to-chop eggs.
Can I prepare the ingredients ahead of time?
Definitely! You can boil the eggs, cook the bacon, and chop the veggies a day in advance. Just assemble and dress the salad right before serving for the freshest flavor and texture.
Final Thoughts
If you’re ready to shake up your salad routine, give this Cobb Egg Salad Recipe a try! It’s a joyful medley of flavors and textures that’s perfect for lunch, brunch, or a satisfying snack. I can’t wait for you to fall in love with every delicious bite.
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Cobb Egg Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cobb Egg Salad recipe is a protein-packed, flavorful lunch option combining hard-boiled eggs, crispy bacon, creamy avocado, and tangy blue cheese, all tossed in a light mayonnaise and Greek yogurt dressing. Perfect for sandwiches, lettuce wraps, or served over greens, this low-carb and gluten-free salad is quick to prepare and deliciously satisfying.
Ingredients
Egg Salad
- 6 large eggs (hard-boiled and chopped)
- 1/2 cup cooked bacon (crumbled)
- 1/2 cup cherry tomatoes (halved)
- 1/2 avocado (diced)
- 1/4 cup crumbled blue cheese
- 1/4 cup green onions (sliced)
Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Optional
- Chopped romaine or butter lettuce for serving
Instructions
- Prepare the Egg and Bacon Mixture: In a large bowl, combine the chopped hard-boiled eggs, crumbled bacon, halved cherry tomatoes, diced avocado, crumbled blue cheese, and sliced green onions. Mix gently to distribute evenly.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, salt, and black pepper until smooth and well combined.
- Toss the Salad: Pour the dressing over the egg mixture and gently toss using a spatula or large spoon, ensuring all ingredients are evenly coated without mashing the avocado too much.
- Serve: Enjoy the Cobb Egg Salad immediately as a sandwich filling, in lettuce wraps, or spooned over a bed of greens for a delicious and nutritious meal.
Notes
- Substitute blue cheese with feta or shredded cheddar for a milder flavor.
- This salad is best enjoyed the day it’s made but can be refrigerated in an airtight container for up to 2 days.
- For a lighter option, reduce mayonnaise and increase Greek yogurt.
- Add more veggies like diced cucumbers or bell peppers for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook (except eggs)
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 210mg
