Description
This delicious Cobb Egg Salad is a flavorful twist on the classic Cobb salad, combining hard-boiled eggs, crispy bacon, creamy avocado, and tangy blue cheese in a creamy dressing. Perfect for a light lunch or as a side dish.
Ingredients
Scale
Salad:
- 6 hard-boiled eggs, chopped
- 4 strips cooked bacon, crumbled
- 1/2 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped green onions
Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Prepare Salad: In a large mixing bowl, combine the chopped hard-boiled eggs, bacon, avocado, cherry tomatoes, blue cheese, and green onions.
- Make Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Combine: Pour the dressing over the egg mixture and gently stir to combine without mashing the avocado too much.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Serve chilled on toast, lettuce wraps, or as a side dish.
Notes
- For a lighter version, use Greek yogurt in place of some or all of the mayo.
- This salad is best eaten the same day due to the avocado. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 215 mg
