This Cobb Egg Salad is a brilliant twist on two classic favorites, combining the protein-packed goodness of traditional egg salad with the iconic flavors of a Cobb salad. Ready in just 20 minutes, it’s a refreshing, satisfying dish that’s perfect for lunch, light dinners, or your next gathering. The creamy dressing, savory bacon, and fresh vegetables create a delightful harmony of flavors and textures that will have everyone asking for seconds!

Why You’ll Love This Recipe

Time-Saver: From start to finish in just 20 minutes – perfect for those hectic days when you need something substantial without spending hours in the kitchen.
Crowd-Pleaser: The familiar flavors of Cobb salad transformed into a creamy, portable egg salad makes this dish appealing to almost everyone.
Protein-Packed: With eggs, bacon, and Greek yogurt, this salad keeps you satisfied for hours without weighing you down.
Customizable: The basic framework allows for endless variations depending on what you have on hand or your personal preferences.

Ingredients You’ll Need

Mayonnaise: Creates the creamy base for the dressing – use full-fat for the richest flavor or light versions if you’re watching calories.
Greek yogurt: Adds tanginess while cutting some of the heaviness of mayo alone. It also boosts the protein content significantly.
Red wine vinegar: Provides that essential acidic balance that brightens all the flavors and cuts through the richness.
Hard-boiled eggs: The star of the show! They provide protein, structure, and that classic egg salad texture. Take care not to overboil them.
Bacon: Brings smokiness and savory depth that makes this salad truly special. The crispy texture adds wonderful contrast.
Avocado: Contributes creamy richness and healthy fats. Choose ones that are ripe but still firm enough to hold their shape when mixed.
Blue cheese: Delivers that distinctive tangy punch that’s essential to a real Cobb experience. The small crumbles distribute flavor throughout.
Cherry tomatoes: Add bursts of juicy freshness and beautiful color to the salad. Their slight acidity balances the rich ingredients.
Chives: Provide a mild onion flavor and bright color as a garnish. They’re the perfect finishing touch.

Variations

Mediterranean Twist: Swap the blue cheese for feta, add kalamata olives, and use red wine vinaigrette instead of the mayo-based dressing.
Southwest Style: Add black beans, corn, and diced jalapeños, replacing blue cheese with pepper jack and topping with cilantro instead of chives.
Vegetarian Version: Skip the bacon and add smoked almonds or toasted walnuts for that savory crunch.
Lighter Option: Reduce the mayo and increase the Greek yogurt, or try using mashed avocado as part of the dressing base.

How to Make Cobb Egg Salad

Step 1: Prepare the Dressing

In a small bowl, combine the mayonnaise, Greek yogurt, and red wine vinegar until smooth. Season with kosher salt and freshly ground black pepper to taste. The dressing should be creamy yet tangy, with enough body to coat the ingredients without drowning them.

Step 2: Assemble the Salad

In a large serving bowl, gently add the chopped hard-boiled eggs, crumbled bacon, avocado slices, blue cheese crumbles, and halved cherry tomatoes. The key here is to handle everything delicately to maintain texture and prevent the eggs and avocado from becoming mushy.

Step 3: Combine and Finish

Gradually fold the dressing into the salad ingredients, adding just enough to lightly coat everything. There’s nothing worse than a soggy egg salad, so restraint is your friend here. Season with additional salt and pepper if needed, then sprinkle with fresh chives. Add extra bacon crumbles, blue cheese, and halved cherry tomatoes on top for an appealing presentation.

Pro Tips for Making the Recipe

Perfect Hard-Boiled Eggs: Place eggs in cold water, bring to a boil, then remove from heat and cover for exactly 10 minutes. Immediately transfer to an ice bath to stop cooking and prevent that grayish ring around the yolk.
Texture Control: Cut the eggs into larger pieces rather than mashing them if you prefer more texture in your salad.
Dressing Discipline: Always start with less dressing than you think you need – you can always add more, but you can’t take it away once mixed.
Ingredient Prep: Cook the bacon and eggs ahead of time and refrigerate them – this makes the actual assembly lightning-fast when you’re ready to eat.
Temperature Matters: For the best flavor, let the salad sit at room temperature for about 10 minutes before serving. Cold temperatures dull flavors, especially the blue cheese.

How to Serve

Main Dish

Serve a generous scoop on a bed of crisp romaine or butter lettuce for a satisfying main course salad.

Sandwich

Pile it between slices of toasted sourdough or multigrain bread with extra lettuce for a fantastic lunch option.

Appetizer

Spoon small portions into endive leaves or onto cucumber rounds for an elegant party starter.

Wrap

Roll it up in a whole wheat tortilla with some baby spinach for an easy portable lunch.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly, but a squeeze of lemon juice before storage can help prevent this.

Make Ahead Strategy

Prepare all components separately and refrigerate: boil and chop eggs, cook and crumble bacon, slice tomatoes, and mix the dressing. Combine everything just before serving, adding the avocado last to prevent browning.

Freezing

This salad doesn’t freeze well due to the eggs, mayo, and fresh vegetables. It’s best enjoyed fresh or within a couple of days of preparation.

Reheating

No reheating necessary – this is a cold salad best enjoyed straight from the refrigerator or after sitting at room temperature for about 10 minutes.

FAQs

Can I make this Cobb Egg Salad ahead of time?
You can prepare most components ahead of time, but I recommend combining them no more than a few hours before serving. If you need to make it further in advance, keep the dressing separate and add the avocado just before serving to prevent browning and maintain the best texture.

What can I substitute for blue cheese if I don’t like it?
If blue cheese isn’t your thing, feta makes an excellent substitute with its tangy profile. For a milder option, try shredded cheddar, gouda, or even small cubes of mozzarella. Each cheese will give the salad a different character, but all work wonderfully with the other ingredients.

Is there a way to make this recipe lighter?
Absolutely! Try using all Greek yogurt instead of mayonnaise, or use a combination of mashed avocado and Greek yogurt as your dressing base. You can also reduce the amount of bacon and cheese, focusing more on the eggs and vegetables to create a lighter version.

How can I ensure my avocado doesn’t turn brown in leftovers?
The acidity in the dressing helps prevent browning, but for extra insurance, toss your avocado pieces in a little lemon or lime juice before adding them to the salad. If making ahead, add the avocado just before serving, or place it in the middle of the salad where it has less exposure to air.

Final Thoughts

This Cobb Egg Salad brings together the best of two beloved classics in one irresistible dish. I love how it transforms simple ingredients into something special that works for any occasion – from quick weekday lunches to casual weekend gatherings. The combination of creamy, crunchy, savory, and fresh elements creates a perfectly balanced bite every time. Give it a try the next time you’re craving something satisfying yet easy to prepare – your taste buds will thank you!

Cobb Egg Salad Recipe