Cobb Egg Salad

Cobb Egg Salad

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.

From EatingWell: March/April 2012
Yield: 4 servings, about 3/4 cup each
Active Time: 15
Total Time: 15


  1. 3 tablespoons nonfat plain yogurt
  2. 3 tablespoons low-fat mayonnaise
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon freshly ground pepper
  5. 1/8 teaspoon salt
  6. 8 hard-boiled eggs (see Tip)
  7. 1 ripe avocado, cubed
  8. 2 slices bacon, cooked and crumbled
  9. 1/4 cup crumbled blue cheese


  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; 15 g protein; 3 g fiber; 515 mg sodium; 447 mg potassium.

Nutrition Bonus: Folate (18% daily value)

1/2 Carbohydrate Serving

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