This friendly keto Cobb egg salad is a creamy, flavorful dish that combines hard-boiled eggs, crispy bacon, creamy avocado, and fresh veggies. Perfect for lunch or a light dinner, this low-carb meal delivers a satisfying balance of protein and healthy fats while keeping things deliciously simple.
Why You’ll Love This Recipe
It’s quick and easy, ready in just 20 minutes.
Packed with protein and healthy fats, it’s perfect for a keto or low-carb lifestyle.
The creamy dressing and fresh ingredients make it incredibly flavorful.
Versatile enough to serve as a main dish or a side.
Customizable with optional blue cheese or your favorite salad additions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper, to taste
1 tablespoon fresh chives, finely chopped (optional)
Directions
Chop the hard-boiled eggs into bite-sized pieces and place them in a large mixing bowl.
Add the crumbled bacon, chopped lettuce, cherry tomatoes, diced avocado, and blue cheese crumbles (if using).
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Pour the dressing over the egg salad mixture and gently toss until everything is evenly coated.
Sprinkle with fresh chives for garnish, if desired.
Serve immediately, or chill in the refrigerator for 15-20 minutes to let the flavors meld together.
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
Cheese Swap: Replace blue cheese with feta or shredded cheddar for a different flavor.
Veggie Additions: Add diced cucumber, bell peppers, or radishes for extra crunch.
Protein Boost: Include shredded chicken or turkey for a heartier meal.
Dressing Twist: Use ranch dressing or Greek yogurt for a creamy alternative.
Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce to the dressing.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Since this salad contains avocado, it’s best enjoyed fresh to avoid browning. If you plan to store it, consider adding the avocado just before serving. This dish is served cold and does not require reheating.
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FAQs
How can I make this salad dairy-free?
You can skip the blue cheese and use a dairy-free mayonnaise to make this salad completely dairy-free.
Can I prepare this salad in advance?
Yes, you can prepare the components ahead of time, but I recommend assembling the salad and adding the dressing just before serving to keep it fresh.
Is this recipe keto-friendly?
Yes, this salad is keto-friendly, with plenty of healthy fats and minimal carbs from the vegetables.
What can I use instead of mayonnaise?
You can substitute mayonnaise with Greek yogurt, sour cream, or even mashed avocado for a healthier twist.
Can I double this recipe for meal prep?
Absolutely! Simply double or triple the ingredients to suit your meal prep needs. Store individual portions in airtight containers for easy grab-and-go meals.
Conclusion
This Keto Cobb Egg Salad is a quick, versatile dish that’s as nutritious as it is tasty. With creamy dressing, fresh vegetables, and plenty of protein, it’s a perfect choice for a satisfying meal that fits seamlessly into a low-carb lifestyle. Try it as a main course or a side, and enjoy every delicious bite.
📖 Recipe:
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Keto Cobb Egg Salad
- Total Time: 20 minutes
- Yield: 2 servings
Description
This Keto Cobb Egg Salad is a creamy and satisfying low-carb dish featuring hard-boiled eggs, crispy bacon, avocado, and fresh veggies. Perfect for keto or low-carb lifestyles, it’s quick to make and packed with protein and healthy fats.
Ingredients
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)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper, to taste
1 tablespoon fresh chives, finely chopped (optional)
Instructions
- Chop hard-boiled eggs into bite-sized pieces and place them in a large mixing bowl.
- Add bacon, lettuce, cherry tomatoes, avocado, and blue cheese (if using).
- In a small bowl, whisk mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Garnish with fresh chives if desired. Serve immediately or chill for 15-20 minutes for enhanced flavor.
Notes
For freshness, add avocado just before serving if storing the salad.
Skip the blue cheese and use dairy-free mayonnaise for a dairy-free version.
The salad is best served cold and does not require reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 320 kcal
