If you’re ready to shake up your salad game, get excited for this Keto Cobb Egg Salad! All the best parts of a classic Cobb collide with creamy eggs and irresistible toppings for a picnic-ready, protein-filled, low-carb meal that feels luxurious and comforting at the same time. Every bite offers a festival of textures and flavors—from smoky bacon and juicy chicken to velvety avocado and a tangy homemade dressing. Whether you’re meal-prepping or serving a crowd, Keto Cobb Egg Salad is my favorite way to make lunch feel special while keeping things keto-friendly (and absolutely delicious).

Keto Cobb Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the things I adore about Keto Cobb Egg Salad is how accessible the ingredients are—each one brings something crucial to the party, and together, they become pure magic. Every ingredient has a purpose: flavor, texture, richness, or color. Here’s what you’ll need and why:

Hard-boiled eggs (6, chopped): These are the creamy, protein-packed base that anchors the dish and makes it satisfyingly hearty.
Ripe avocado (1, diced): Buttery and mellow, avocado lends healthy fats and luscious texture—be sure it’s just soft to the touch for best results.
Cooked bacon (4 slices, crumbled): Crispy bacon adds savory crunch and that hint of smoky indulgence every Cobb-style salad craves.
Cooked chicken breast (1/2 cup, chopped): Extra protein without extra carbs—tender chicken keeps things substantial and filling.
Blue cheese crumbles (1/4 cup): For a bold pop of tang and creaminess, blue cheese is classic Cobb flavor—feel free to omit for dairy-free.
Cherry tomatoes (1/4 cup, halved): These add bursts of bright, juicy sweetness and a gorgeous pop of color.
Mayonnaise (2 tablespoons): This forms the creamy backbone of the dressing, binding everything together with silky richness.
Olive oil (1 tablespoon): Rounds out the dressing, delivering fruity depth and a little healthy fat.
Dijon mustard (1 teaspoon): A tiny bit brings subtle spice and complexity to the salad’s flavor profile.
Lemon juice (1 teaspoon): A splash of citrus wakes everything up and balances all the richness at play.
Salt and pepper to taste: These let you dial in the flavor exactly to your liking—don’t skip or skimp!

How to Make Keto Cobb Egg Salad

Step 1: Prep Your Ingredients

Start by chopping your hard-boiled eggs, dicing the avocado, crumbling the bacon, and chopping the cooked chicken into bite-sized pieces. Cut the cherry tomatoes in half so their sweet juiciness can shine. Having everything prepped and ready is the secret to a salad that comes together in a flash—and looks beautiful with every bite.

Step 2: Combine the Main Ingredients

In a large mixing bowl, gently combine the hard-boiled eggs, diced avocado, crumbled bacon, chopped chicken, blue cheese crumbles, and halved cherry tomatoes. Toss them just enough so everything is fairly evenly distributed, but try not to mash the avocado too much—little chunks help keep the salad creamy rather than mushy.

Step 3: Whisk Together the Dressing

In a small bowl, whisk together the mayonnaise, olive oil, Dijon mustard, lemon juice, and a pinch each of salt and pepper. Whisk until the mixture is smooth and glossy—this creamy, tangy dressing is what brings Keto Cobb Egg Salad together and amps up every flavor in the bowl.

Step 4: Toss the Salad

Pour the prepared dressing over your bowl of salad ingredients. Using a large spoon or spatula, gently toss everything together to coat, being careful not to break up the eggs or avocado too much. The goal is to lightly cloak all those beautiful mix-ins without turning the salad to mush—think gentle, loving folding!

Step 5: Chill and Serve

Serve the Keto Cobb Egg Salad immediately if you’re eager, or pop it in the refrigerator for 30 minutes. Chilling lets all the flavors meld beautifully and makes the salad extra refreshing. It’s excellent right away but even better a little bit later, so don’t hesitate to make it ahead for lunch or a picnic!

How to Serve Keto Cobb Egg Salad

Garnishes

The finishing touches make this salad restaurant-worthy! Sprinkle with extra blue cheese, a scatter of freshly chopped chives, or a pinch of cracked black pepper. If you love a little crunch, add some sliced green onions or even a handful of microgreens on top for a fresh, gourmet vibe.

Side Dishes

Keto Cobb Egg Salad is filling on its own, but you can pair it with crisp lettuce cups, a pile of peppery arugula, or a side of cucumber spears for a complete meal. If you’re not strict keto, serve with a slice of grain-free bread or crackers. Cold iced tea or lemon water rounds out a summer-perfect lunch.

Creative Ways to Present

For a fun twist, stuff the salad into hollowed-out tomatoes, avocado halves, or serve it mounded on big romaine or iceberg leaves taco-style. Mini mason jars are perfect for meal prep or packable portions, and you can even layer the ingredients for a stunning Cobb-inspired parfait version.

Make Ahead and Storage

Storing Leftovers

Keto Cobb Egg Salad holds up surprisingly well in the fridge! Store leftovers in an airtight container for up to 2 days. The lemon juice helps keep the avocado from browning too fast, but pressing a piece of plastic wrap directly on the surface helps keep it extra fresh and vibrant.

Freezing

This salad isn’t a great candidate for the freezer—the eggs, avocado, and dressing can all become watery and change texture when frozen and thawed. For best results, make only as much as you’ll eat within a couple days. The good news is it’s so tasty, leftovers aren’t likely to last long!

Reheating

Keto Cobb Egg Salad is designed to be enjoyed chilled or at cool room temperature—no reheating necessary. If it’s been refrigerated, just stir gently, check the seasoning, and serve. Let it sit out for about ten minutes to take the chill off if you prefer a softer texture and flavor.

FAQs

Can I make Keto Cobb Egg Salad ahead of time?

Absolutely! Keto Cobb Egg Salad actually tastes even better after a bit of chill time, so feel free to prep it a day in advance. Just add the avocado right before serving to prevent browning, or squeeze extra lemon juice over it to help preserve the color.

Is there a dairy-free version of Keto Cobb Egg Salad?

Yes—just leave out the blue cheese crumbles. The salad is still luxurious and flavorful, with plenty of texture and richness from the eggs and avocado. You won’t miss the cheese a bit!

Can I substitute the chicken with another protein?

Certainly! Shredded turkey, leftover steak, or even cooked shrimp would all work beautifully in Keto Cobb Egg Salad. Mix and match whatever you have on hand for endless variety.

How long does Keto Cobb Egg Salad last in the fridge?

Stored properly in an airtight container, Keto Cobb Egg Salad will stay fresh and delicious for up to 2 days. Just watch for any browning on the avocado and stir gently before serving again.

What’s the best way to pack Keto Cobb Egg Salad for lunch?

Pile it into a container lined with greens, pack a fork, and add a little lemon wedge on top. Storing the dressing separately and mixing right before eating helps keep everything tasting super fresh, especially if you’re on the go.

Final Thoughts

If you’re searching for a fast, filling, and fabulous low-carb lunch, you simply can’t go wrong with Keto Cobb Egg Salad. It’s a favorite in my kitchen for good reason: just enough effort, tons of flavor, and guaranteed smiles. Give it a try and let it become part of your regular lunch routine!

Keto Cobb Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: admin
Total Time: 15 minutes
Yield: 2–3 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Keto Cobb Egg Salad is a delightful low-carb twist on the classic cobb salad, featuring a mix of chopped hard-boiled eggs, avocado, bacon, chicken, and blue cheese, all tossed in a creamy dressing. It’s a satisfying and flavorful dish that’s perfect for a light lunch or a quick meal.

Ingredients

Scale

Salad:

6 hard-boiled eggs (chopped)
1 ripe avocado (diced)
4 slices cooked bacon (crumbled)
1/2 cup cooked chicken breast (chopped)
1/4 cup blue cheese crumbles
1/4 cup cherry tomatoes (halved)

Dressing:

2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: In a large bowl, mix the chopped eggs, avocado, bacon, chicken, blue cheese, and cherry tomatoes.
Prepare Dressing: In a small bowl, whisk together the mayonnaise, olive oil, Dijon mustard, lemon juice, salt, and pepper until smooth.
Toss and Serve: Pour the dressing over the salad mixture and gently toss to coat. Serve immediately or chill for 30 minutes before serving.