Description
This Keto Cobb Egg Salad is a quick and flavorful low-carb meal featuring hard-boiled eggs, crispy bacon, fresh vegetables, and a creamy homemade dressing. Perfect for a light lunch or dinner, it combines rich textures and vibrant flavors while keeping it ketogenic and satisfying.
Ingredients
Scale
Main Ingredients
- 6 large eggs, hard-boiled and peeled
- 4 slices bacon, cooked and crumbled
- 1 cup romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 large avocado, diced
- 1/4 cup blue cheese crumbles (optional)
Dressing
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Garnish
- 1 tablespoon fresh chives, finely chopped (optional)
Instructions
- Prepare Eggs: Chop hard-boiled eggs into bite-sized pieces and place them in a large mixing bowl.
- Add Salad Ingredients: Add cooked and crumbled bacon, chopped romaine lettuce, halved cherry tomatoes, diced avocado, and blue cheese crumbles (if using) to the bowl with the eggs.
- Make Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
- Toss Salad: Pour the dressing over the salad mixture and gently toss everything together to evenly coat the ingredients with the dressing.
- Garnish and Serve: Garnish with finely chopped fresh chives if desired. Serve the salad immediately or chill it in the refrigerator for 15-20 minutes to allow flavors to meld for enhanced taste.
Notes
- For a dairy-free version, omit blue cheese or substitute with a dairy-free cheese alternative.
- Hard boil eggs ahead of time to save preparation time when ready to make the salad.
- This salad can be served on its own or wrapped in lettuce leaves for a keto-friendly wrap.
- Adjust the amount of mayonnaise in the dressing to your preferred creaminess level.
- Feel free to add additional keto-friendly veggies like cucumber or radishes for extra crunch.
