Description

This Keto Cobb Egg Salad is a delicious twist on a classic Cobb salad, packed with protein, healthy fats, and bold flavors. With crispy bacon, creamy avocado, tangy blue cheese, and juicy grape tomatoes, this salad is perfect for meal prep, a quick lunch, or a high-protein keto snack. Tossed in a rich and flavorful ranch dressing, this low-carb Cobb egg salad is as satisfying as it is easy to make!

Ingredients

Scale

For the Salad:

6 eggs, hard-boiled, peeled, and chopped
6 slices bacon, cooked and crumbled
1 avocado, chopped
¼ cup grape tomatoes, halved
¼ cup blue cheese, crumbled
2 tablespoons chives, chopped

For the Dressing:

6 tablespoons mayonnaise
2 teaspoons dry ranch mix

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Instructions

Prepare the Eggs – Hard-boil the eggs by placing them in boiling water for 10–12 minutes. Transfer to an ice bath, peel, and chop.
Cook the Bacon – In a skillet over medium heat, cook bacon until crispy, then crumble into small pieces.
Chop the Ingredients – Dice avocado, tomatoes, and chives.
Make the Dressing – Whisk together mayonnaise and dry ranch mix in a small bowl.
Assemble the Salad – In a large bowl, combine eggs, bacon, avocado, tomatoes, blue cheese, and chives.
Mix & Serve – Pour the ranch dressing over the ingredients and gently toss to coat. Serve immediately or chill for 30 minutes for the best flavor.

Notes

For extra flavor, add a squeeze of lemon juice or a pinch of black pepper.
Make it dairy-free by omitting the blue cheese or using a dairy-free alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American