Description
A quick and delicious Keto Cobb Egg Salad featuring hard-boiled eggs, crispy bacon, fresh vegetables, and a tangy homemade dressing, perfect for a low-carb, high-fat meal that’s ready in just 20 minutes.
Ingredients
Scale
Egg Salad
- 6 large eggs, hard-boiled and peeled
- 4 slices bacon, cooked and crumbled
- 1 cup romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 large avocado, diced
- 1/4 cup blue cheese crumbles (optional)
Dressing
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Garnish
- 1 tablespoon fresh chives, finely chopped (optional)
Instructions
- Prepare the eggs: Chop the hard-boiled eggs into bite-sized pieces and place them in a large mixing bowl for the base of your salad.
- Add salad ingredients: Add the cooked and crumbled bacon, chopped romaine lettuce, halved cherry tomatoes, diced avocado, and blue cheese crumbles if using to the bowl with the eggs.
- Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Toss the salad: Pour the dressing over the salad ingredients and gently toss to combine everything evenly without mashing the avocado.
- Garnish and serve: Sprinkle fresh chopped chives on top if desired. Serve immediately or chill for 15 to 20 minutes to allow flavors to meld for enhanced taste.
Notes
- For perfectly hard-boiled eggs, boil eggs for 9-12 minutes and cool in an ice bath before peeling.
- Feel free to omit blue cheese for a milder flavor or if you have dairy restrictions.
- Can be stored in an airtight container in the refrigerator for up to 2 days, but best served fresh.
- Chilling the salad before serving intensifies the flavors but is optional.
- Use nitrate-free bacon for a healthier option.
