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egg salad with chopped tomatoes, avocados, bacon, and blue cheese in a lettuce cup garnished with fresh dill

Cobb Egg Salad

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 215kcal


  • ½ cup Greek Yogurt plain
  • ¼ 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.


Calories: 215kcal | Carbohydrates: 4g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 259mg | Sodium: 330mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 8.3mg | Calcium: 139mg | Iron: 1.5mg