Cobb Egg Salad

Cobb Egg Salad

4 Reviews
From: EatingWell Magazine, March/April 2012

The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece of toasted whole-grain bread.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 8 hard-boiled eggs (see Tip)
  • 1 ripe avocado, cubed
  • 2 slices bacon, cooked and crumbled
  • ¼ cup crumbled blue cheese


  • Active

  • Ready In

  1. Combine yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.
  2. Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in avocado, bacon and blue cheese.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 235 calories; 17 g fat(5 g sat); 3 g fiber; 9 g carbohydrates; 13 g protein; 71 mcg folate; 195 mg cholesterol; 2 g sugars; 0 g added sugars; 430 IU vitamin A; 5 mg vitamin C; 106 mg calcium; 1 mg iron; 402 mg sodium; 424 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ medium-fat meat, 2 fat

Reviews 4

September 04, 2015
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By: EatingWell User
Made this for a work function, could not tell you what it tasted like it was all gone before I could get some! A big hit with all the peeps at my work!
April 11, 2013
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By: EatingWell User
More bacon and blue cheese? Next time, I'd add more bacon and blue cheese... I couldn't really taste them in those small quantities. =( And for a low carb meal, I placed it on a mixed salad ;)
October 19, 2012
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By: EatingWell User
This was DELISH I made this with 2 avocados and included all the yolks in there, not just 4. I served this on toasted buns with a side of Onion Rings. Amazing! Delicious! Pros: Easy to make
August 14, 2012
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By: bnrudy
If you make ahead and cover and refrigerate for up to 2 days doesn't the avocado turn and go bad?
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