Dinner

Cobb Egg Salad Recipe

ByClara Bennett August 8, 2026August 8, 2026

Introduction

Cobb Egg Salad is a fresh and flavorful twist on classic egg salad, combining creamy avocado, crispy bacon, and tangy blue cheese for a satisfying meal. Perfect for lunches or light dinners, this salad offers a delightful blend of textures and tastes.

A white plate holds a colorful layered dish arranged in stripes from left to right. The first layer consists of quartered hard-boiled eggs showing vibrant yellow yolks inside white edges. Next to it is a layer of crispy cooked bacon with a reddish-brown texture. This is followed by a row of green avocado cubes with smooth, creamy surfaces. Adjacent to the avocado is a crumbly layer of blue cheese, white with blue veins. The last layer on the far right presents halved red cherry tomatoes with visible seeds and shiny skin. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp. mayonnaise
3 tbsp. Greek yogurt
2 tbsp. red wine vinegar or fresh lemon juice
Kosher salt
Freshly ground black pepper
8 hard-boiled eggs, cut into 8 pieces, plus more for garnish
8 strips bacon, cooked and crumbled, plus more for garnish
1 avocado, thinly sliced
1/2 cup crumbled blue cheese, plus more for garnish
1/2 cup cherry tomatoes, halved, plus more for garnish
2 tbsp. thinly sliced chives

Instructions

Step 1: In a small bowl, stir together the mayonnaise, Greek yogurt, and red wine vinegar or lemon juice. Season with kosher salt and freshly ground black pepper to taste.
Step 2: In a large bowl, gently combine the cut eggs, crumbled bacon, sliced avocado, crumbled blue cheese, and halved cherry tomatoes. Fold in about half of the dressing until the salad is lightly coated. Taste and add more salt and pepper if needed.
Step 3: Transfer the salad to a serving dish and top with thinly sliced chives and additional bacon, eggs, blue cheese, and tomatoes for garnish. Drizzle with the remaining dressing or serve it alongside.

Tips & Variations

For extra creaminess, mix in a spoonful of sour cream or use all mayonnaise in place of yogurt.
Substitute red wine vinegar with fresh lemon juice for a brighter flavor.
Add chopped fresh herbs like parsley or dill for added freshness.
Use turkey bacon or omit bacon for a lighter, vegetarian-friendly version.

Storage

Store the Cobb Egg Salad covered in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, so adding a squeeze of lemon juice can help preserve its color. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

The image shows a close-up of a white bowl filled with a colorful layered salad. The bottom layer consists of chopped green avocado pieces, followed by halved bright red cherry tomatoes scattered throughout. On top, there are chunks of hard-boiled eggs with white and yellow parts clearly visible. Crispy dark brown bacon pieces are mixed in, adding texture and deep color. Crumbled blue cheese with its distinct pale blue and white patches is distributed over the dish. The salad is lightly coated with creamy dressing and garnished with finely chopped green chives. A white spoon lifts a portion of the salad, showing the different textures and colors close up. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and keep it refrigerated. To prevent the avocado from browning, toss it with lemon juice right before mixing into the salad or add it just before serving.