Description
A delicious and satisfying Keto Cobb Egg Salad combining hard-boiled eggs, crispy bacon, fresh vegetables, and creamy avocado, tossed in a tangy homemade dressing. Perfect for a low-carb, high-fat meal that is quick to prepare and full of flavor.
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 Eggs: Chop hard-boiled eggs into bite-sized pieces and place them in a large mixing bowl.
- Add Salad Components: 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 Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Toss Salad: Pour the dressing over the salad ingredients and gently toss everything together to combine evenly without mashing the avocado.
- Garnish and Serve: Garnish with fresh chopped chives if desired. Serve immediately for a fresh taste or chill for 15-20 minutes to enhance the flavors.
Notes
- Hard-boil eggs ahead of time to save prep time.
- Blue cheese is optional; substitute with feta or omit for dairy-free.
- Chilling the salad for 15-20 minutes improves flavor meld but is not required.
- For extra crunch, add chopped celery or walnuts.
- Adjust salt and pepper to taste, especially when using salty blue cheese and bacon.
