Description
This Keto Cobb Egg Salad is a flavorful, low-carb dish perfect for a quick lunch or light dinner. Loaded with protein-rich hard-boiled eggs, smoky bacon, fresh veggies, and a creamy Dijon-mayo dressing, it delivers classic Cobb salad flavors with a keto-friendly twist. Serve immediately or chilled for a refreshing meal that’s both satisfying and nutritious.
Ingredients
Scale
Egg Salad Base
- 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
- Prep the Eggs: Chop hard-boiled eggs into bite-sized pieces and place them in a large mixing bowl.
- Add Salad Ingredients: Mix in the crumbled bacon, chopped romaine lettuce, halved cherry tomatoes, diced avocado, and blue cheese crumbles if using.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
- Toss the Salad: Pour the dressing over the egg and vegetable mixture. Gently toss everything together to evenly coat all ingredients with the dressing.
- Garnish and Serve: Sprinkle finely chopped fresh chives on top if desired. Serve immediately or chill the salad for 15-20 minutes to enhance the flavors before serving.
Notes
- For a creamier texture, you can mash some of the eggs before mixing.
- Blue cheese is optional; goat cheese or feta can be good substitutes.
- Bacon can be cooked in advance and stored in the fridge to save time.
- This salad keeps well in the refrigerator for up to 2 days but is best eaten fresh.
- For extra crunch, add some chopped celery or radishes.
