Cobb Egg Salad

About

This Keto Cobb Egg Salad is the perfect recipe addition to any Low Carb and Keto diet. Hard-boiled eggs filled with healthy fats and choline are sliced and combined with other Keto-friendly ingredients like bacon, cherry tomatoes, crumbled blue cheese, mayo, and sour cream. The mixture is placed atop fresh, crispy romaine lettuce leaves to which sliced avocados are added too. Most Cobb Egg Salad Keto recipes have the avocados mixed in, but we think the texture of the avocados is much better placed on top of the salad! Each salad is topped with a fresh dose of black pepper, which accentuates the flavors.

How long does this salad last in the fridge?

This salad is best eaten the day of but can last in the fridge for another day.

What kind of eggs should I use?

The most nutritious eggs are pasture-raised eggs which are higher in omega-3 fats.

What if I can’t have dairy products?

If you cannot consume dairy products, replace the sour cream with mayo. Omit the blue cheese or substitute with goat cheese crumbles.

Serving suggestions

Pair this Keto Cobb Egg Salad with this delicious Low Carb Air Fryer Berry Crisp:

Ingredients

• 6 large raw egg
• 6 slice – 6" long bacon
• ¾ cherry tomato
• ½ cup, crumbled roquefort cheese
• 4 tablespoon mayo
• 3 tablespoon sour cream
• ½ teaspoon coarse kosher salt
• ¾ teaspoon lemon juice
• 10 oz romaine lettuce
• 2 each avocado
• 1 tablespoon chives
• ¼ teaspoon black pepper
• ⅛ teaspoon black pepper

Instructions

1. Preheat an oven to 375 F. Line a baking sheet with parchment paper. Place strips of bacon on parchment paper. They can be touching but not overlapping. Cook like this for 16-18 minutes. Add a couple of extra minutes if the bacon is browned and crispy. Remember, they will continue to crisp as they cool if you have a convection oven, use the fan.
2. Prepare a large pot full of boiling water. Drop the eggs into the boiling water carefully (use a slotted spoon to place the eggs onto and lower them). Set a timer for 9 minutes. Once the time is up, drain the hot water, fill the pot to the top with ice, and then add cold water. Allow the eggs to chill as you prep the other ingredients.
3. In the meantime, prep the other ingredients. Slice the cherry tomatoes in half after washing them. Measure out the blue cheese. Peel, seed, and slice the avocado into thin slices. Chop the chives.
4. Cut the lettuce into 1” pieces and wash and spin the lettuce dry.
5. Mix the mayo and sour cream with salt and lemon juice.
6. Peel and then slice the hard-boiled eggs into thin slices. You can use a knife for this. If your knife skills are not the best, cut the eggs into quarters instead. You can also use an egg slicer like the one in the picture.
7. Combine the sliced eggs in a mixing bowl with the tomatoes, blue cheese, cooked and crumbled bacon, and half of the chives.
8. Top the eggs with the mayo mixture and stir well to combine. Place lettuce into bowls and top with the cobb egg salad.
9. Top with remaining chives. Serve immediately.

Nutrition Facts

• Servings: 4
• Calories: 474.0kcal/1983.2kJ (per serving)
• Fat: 40.1g (per serving)
• Carbs: 10.6g (per serving)
• Protein: 19.8g (per serving)