Description
A delicious and keto-friendly Cobb egg salad combining hard-boiled eggs, crispy bacon, fresh vegetables, and creamy dressing, perfect for a quick and nutritious lunch or snack.
Ingredients
Scale
Salad 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)
Dressing Ingredients
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon fresh chives, finely chopped (optional)
Instructions
- Prepare the eggs: Chop hard-boiled eggs into bite-sized pieces and place them in a large mixing bowl.
- Add salad ingredients: Add cooked and crumbled bacon, chopped romaine lettuce, halved cherry tomatoes, diced avocado, and blue cheese crumbles (if using) to the bowl with eggs.
- Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and combined.
- Toss the salad: Pour the dressing over the salad ingredients and gently toss to combine all components evenly without mashing the avocado.
- Garnish and serve: Sprinkle fresh chopped chives on top if desired. Serve immediately or refrigerate for 15-20 minutes to allow flavors to meld for enhanced taste.
Notes
- Blue cheese is optional; omit if you prefer a milder flavor or wish to keep it dairy-free.
- Chill the salad before serving to enhance flavors.
- For a creamier salad, you can add more mayonnaise according to taste.
- Use freshly cooked bacon for best texture and flavor.
- This salad is best consumed within 24 hours when stored refrigerated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for hard-boiling eggs and cooking bacon)
- Category: Salad
- Method: No-Cook
- Cuisine: American
