Dinner

Cobb Egg Salad Recipe

ByMaya Arden May 16, 2026May 16, 2026

Introduction

Cobb Egg Salad is a fresh, flavorful twist on a classic. Combining creamy avocado, crispy bacon, and tangy blue cheese, this salad is perfect for a quick lunch or a light dinner. It’s easy to prepare and satisfying every time.

A close-up view of a chunky salad served in a white bowl, filled with several layers: bright yellow and white chunks of hard-boiled eggs scattered throughout, red cherry tomato halves, creamy light green avocado pieces, and crispy dark reddish-brown bacon strips. Tangy blue cheese crumbles with pale blue veins and green chopped chives are sprinkled on top, adding texture and color. A white spoon holds a mix of these ingredients, showing the creamy dressing coating them lightly, with the background being 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, 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 the dressing with kosher salt and freshly ground black pepper to taste.

Step 2: In a large bowl, gently combine the cut hard-boiled eggs, crumbled bacon, sliced avocado, blue cheese, and halved cherry tomatoes. Fold in about half of the prepared dressing until the ingredients are lightly coated. Adjust seasoning with salt and pepper if needed.
Step 3: Transfer the salad to a serving plate or bowl. Top with thinly sliced chives, and garnish with additional bacon, eggs, blue cheese, and cherry tomatoes. Drizzle with the remaining dressing or serve it on the side.

Tips & Variations

Use fresh lemon juice for a brighter dressing flavor, or try apple cider vinegar for a milder acidity.

Substitute blue cheese with feta or goat cheese for a different taste profile.
For extra crunch, add chopped celery or toasted nuts like pecans or walnuts.
Serve on a bed of crisp lettuce or in sandwiches for variety.

Storage

Store the Cobb Egg Salad in an airtight container in the refrigerator for up to 2 days. Because of the avocado, the salad is best enjoyed fresh, but a squeeze of lemon juice over the avocado can help slow browning. Reheat is not recommended; serve chilled.

How to Serve

A large light pink bowl filled with a colorful salad made of multiple layers: the bottom layer contains chopped hard-boiled eggs with white and yellow pieces, mixed with chunks of light green avocado; scattered evenly are bright red cherry tomato halves, deep red crispy bacon strips, and small crumbles of blue cheese with a light blue and white marbled texture; the entire salad is lightly coated with a creamy white dressing and sprinkled with finely chopped green chives. A silver spoon and fork rest on the right side inside the bowl. The bowl is placed on a white marbled surface, with a small bowl of blue cheese and green chopped chives nearby. 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 most of the salad in advance, but it’s best to add the avocado and dressing just before serving to keep the avocado fresh and the salad from becoming soggy.

What can I use instead of bacon?

If you prefer a vegetarian option, try substituting bacon with smoked tempeh, crispy roasted chickpeas, or omit it altogether and add extra nuts for crunch.