All the goodness of a Cobb salad built into this yogurt based egg salad. Cobb Egg Salad is your new favorite way to eat eggs, starting now!
I’m honored to partner with American Dairy Association Mideast to bring you this post. It is sponsored, but all opinions are my own.
There are two things in my house that I can barely keep stocked. Eggs and yogurt. We go through about three quarts of Greek yogurt in a week.
And I love that because it’s so good for you! Greek yogurt has twice the amount of protein as most regular yogurt. It’s made by straining yogurt to remove the whey. The result is thicker yogurt, less sugar, less carbs, and more protein.
Eggs is the other thing we go through like crazy. I’m talking 6-7 dozen a week. We love using them in these Quinoa Breakfast Bowls. And these Cheesy Baked Eggs are the bomb dot com!
And now that we are in love with this Cobb Egg salad, (which uses both ingredients) we just might be eating even more– if that’s humanly possible. ????
While eggs are available year round, we tend to see them trending in the spring. Whenever I make basic egg salad, I’m always adding bacon, tomato, avocado, and cheese to my sandwiches.
So, this time, I thought why not add it to the actual egg salad? I know, brilliant.
Enough jibber jabber, let’s talk about Cobb Egg Salad. I’ve got hacks and pro tips to make this super easy.
Cobb Egg Salad
Let’s start with the dressing, it’s homemade, and you’ll probably never buy store bought again (Just sayin’). A few ingredients and 2 minutes is all you need. (recipe below)
The star of the show is Greek yogurt. This adds even more protein to your dish, and it lightens it up a bit. I actually sub Greek yogurt often for oils, mayonnaise, or creams.
For more 2 minute homemade dressings, check out this post!
Pro Tips for Cobb Egg Salad ~
- For perfectly peeled hardboiled eggs, cook them in your Instant Pot. Literally fifteen minutes from start to finish.
- Cook the bacon on a foil lined sheet pan in the oven, it’s less messy and easy clean up.
If you don’t have an Instant Pot, no worries. Place the eggs in cold water, bring to a boil, cover and turn off the heat. 13 minutes = perfectly done eggs.
If you do have an Instant Pot, you will LOVE doing your eggs this way. Place 1 cup of water in the pot. Add the rack that came with it, and place the eggs in.
Put on the cover with the valve on ‘sealed’ position. Cook on Manual for 5 minutes. When the time is up, natural release for 5 minutes, then carefully flip the valve to vent and let the steam escape.
Place the eggs in really cold water to stop the cooking.
Cobb Egg Salad Hack ~
The most time consuming thing when making egg salad is chopping the eggs. But this hack is FABULOUS!
- Grab a baking rack
- Place it over the bowl
- Press those eggs through.
Ways to Enjoy Cobb Egg Salad ~
- With a spoon! ???? Seriously though it’s delicious alone.
- On lettuce cups as I’ve shown in this post. This is a great low carb option
- On a yummy hearty whole grain bread, toasted.
- Top English muffins with it and broil them for a few minutes. (swoon!)
This is a perfect recipe for your Easter table, Mother’s day brunch, or truly, anytime of the year.
Let’s Do This!
Cobb Egg Salad
- 1/2 cup Greek Yogurt plain
- 1/4 cup buttermilk
- 2 tablespoons lemon juice freshly squeezed
- 4 ounces blue cheese crumbled and divided
- 12 eggs hardboiled, peeled, and chopped
- 1 cup bacon cooked and diced
- 1 cup cherry tomatoes chopped
- 1 Avocado diced
- salt & pepper to taste
Make The Dressing
- Combine Greek yogurt, buttermilk, lemon juice, half of the blue cheese, salt & pepper in a pint sized mason jar, place the lid on and shake well. Set aside
Make the salad
- In a large bowl, add chopped eggs, bacon, tomato, avocado, and the remaining blue cheese.
- Pour the dressing into the salad and gently mix well to combine.
- Serve over lettuce cups, whole grain toast, or English Muffins.
To Make Cobb Egg Salad You May Need
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