This cobb egg salad has all the goodies you’ll find in your favorite cobb salad! Perfect for summer lunches and picnics, serve it over a simple green salad or in lettuce wraps for a protein packed meal with tons of flavor! Paleo, Whole30, low carb and keto friendly.
Cobb salads are just about my favorite salad ever – I had one for lunch today in fact at a local cafe!
A few weeks ago I decided to combine my love for cobb salads with another one of my favorite salads – egg salad!
I mean, you already have the hardboiled eggs here so the rest is pretty simple to throw together.
What I love about this egg salad – besides that is has all my favorite goodies – is that you can make it low carb or paleo by serving it in lettuce wraps or with greens, OR put it on a sandwich!
And if you happen to have my paleo sandwich bread handy – you can even make a totally paleo sandwich!
If not, this cobb egg salad would also make a great gluten free sandwich on my favorite Canyon Bakehouse bagels or bread 🙂
What You Need to Make this Cobb Egg Salad
- homemade mayo
- fresh lemon juice
- garlic powder
- onion powder
- fresh or dried chopped chives
- Sea salt and Freshly ground black pepper, to taste
- 10 eggs, hardboiled (see my hardboiling method below)
- bacon, cooked (see my method below for oven baked bacon**)
- avocado
- cherry tomatoes
- scallions
- vegan shredded cheddar, optional (not Whole30)
- Lettuce or other greens, to make wraps
In a medium bowl, whisk together the mayo, lemon juice, garlic and onion powder, chives, and salt and pepper.
In a separate large bowl, combine the hardboiled eggs with 1/2 of the crumbled bacon, tomatoes, scallions, and avocado. Mix with the dressing, then sprinkle with the vegan cheese (if using), remaining bacon and additional fresh chives or scallions, for garnish.
Serve as desired, over a green salad or in lettuce wraps and enjoy right away! You can make this egg salad a few hours in advance of serving – simple store covered in the refrigerator.
Because the avocado will turn brown, it’s best not to make it too far in advance. If you’d like to prepare it a day or more in advance of serving, leave out the avocado and mix it in right before serving.
My Method for Oven Baked Bacon
Arrange the bacon in a single layer on a parchment lined baking sheet.
Bake in a 400° F oven for 16-20 minutes or until crispy. The thickness and type of bacon will determine how long it needs – start watching it after 15 minutes.
Drain on paper towels before crumbling.
My Method for Hardboiled Eggs
Add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs.
Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes.
Drain and transfer the eggs to cold water to cool, then peel.
I hope you’re ready for your new favorite egg salad recipe!
Grab your ingredients and start cooking your eggs and bacon – let’s go!
Cobb Egg Salad {Paleo, Keto, Whole30}
Cobb Egg Salad {Paleo, Whole30 Keto}
Ingredients
- 1/3 cup homemade mayo or store bought paleo mayo
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon fresh or dried chopped chives
- Sea salt and Freshly ground black pepper to taste
- 10 eggs hardboiled, cooled, and roughly chopped (see my hardboiling method*)
- 6 slices bacon cooked and crumbled (see my method for oven baked bacon**)
- 3/4 cup cherry tomatoes halved, plus more for garnish if desired
- 3 scallions thinly sliced
- Fresh chopped chives or extra scallions for garnish
- 1 small avocado peeled and diced
- 1/2 cup vegan cheddar style cheese shreds optional (not Whole30)
- Sea salt and black pepper to taste
- Lettuce or other greens to make wraps
Instructions
-
In a medium bowl, whisk together the mayo, lemon juice, garlic and onion powder, chives, and salt and pepper.
-
In a separate large bowl, combine the hardboiled eggs with 1/2 of the crumbled bacon, tomatoes, scallions, and avocado. Mix with the dressing, then sprinkle with the vegan cheese (if using), remaining bacon and additional fresh chives or scallions, for garnish.
-
Serve as desired, over a green salad or in lettuce wraps and enjoy right away! You can make this egg salad a few hours in advance of serving - simple store covered in the refrigerator.
-
Because the avocado will turn brown, it’s best not to make it too far in advance. If you’d like to prepare it a day or more in advance of serving, leave out the avocado and mix it in right before serving.
Recipe Notes
Prep Time does not include the time needed to cook the hardboiled eggs or bacon.
Oven Baked Bacon:
Arrange the bacon in a single layer on a parchment lined baking sheet. Bake in a 400° F oven for 16-20 minutes or until crispy. The thickness and type of bacon will determine how long it needs – start watching it after 15 minutes.
Hardboiled Eggs
Add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs. Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes.
Nutrition
Want More Paleo and Low Carb Salad Recipes? Try One of These!
Steak Cobb Salad with Avocado Dressing
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Not a fan of blue cheese so I used some cheddar instead. Also added a small amount of ranch seasoning and paprika to kick it up a bit – Yumm!
Salads eaten this way are delicious
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It’s so yummy!