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!
- 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