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Cobb Egg Salad

March/April 2012

Your rating: None Average: 3.8 (17 votes)

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.


Cobb Egg Salad Recipe

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 8 hard-boiled eggs (see Tip)
  • 1 ripe avocado, cubed
  • 2 slices bacon, cooked and crumbled
  • 1/4 cup crumbled blue cheese

Preparation

  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.

Tips & Notes

  • 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

Per serving: 257 calories; 18 g fat (5 g sat, 9 g mono); 200 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 15 g protein; 3 g fiber; 515 mg sodium; 447 mg potassium.

Nutrition Bonus: Folate (18% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 medium-fat meat, 2 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Gluten free
Low carbohydrate
High fiber
Main Ingredient
Eggs
Meal/Course
Lunch
Snack
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Publication
March/April 2012
20 minute dinner recipes
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