Cobb Egg Salad {Paleo, Keto, Whole30} (2024)

This cobb egg salad has all the goodies you’ll find in your favorite cobb salad! Perfect for summer lunches and picnics, serve it over a simple green salad or in lettuce wraps for a protein packed meal with tons of flavor! Paleo, Whole30, low carb and keto friendly.

Cobb salads are just about my favorite salad ever – I had one for lunch today in fact at a local cafe!

A few weeks ago I decided to combine my love for cobb salads with another one of my favorite salads – egg salad!

I mean, you already have the hardboiled eggs here so the rest is pretty simple to throw together.

What I love about this egg salad – besides that is has all my favorite goodies – is that you can make it low carb or paleo by serving it in lettuce wraps or with greens, OR put it on a sandwich!

And if you happen to have my paleo sandwich bread handy – you can even make a totally paleo sandwich!

If not, this cobb egg salad would also make a great gluten free sandwich on my favorite Canyon Bakehouse bagels or bread 🙂

What You Need to Make this Cobb Egg Salad

• homemade mayo
• fresh lemon juice
• garlic powder
• onion powder
• fresh or dried chopped chives
• Sea salt and Freshly ground black pepper, to taste
• 10 eggs, hardboiled (see my hardboiling method below)
• bacon, cooked (see my method below for oven baked bacon**)
• avocado
• cherry tomatoes
• scallions
• vegan shredded cheddar, optional (not Whole30)
• Lettuce or other greens, to make wraps

In a medium bowl, whisk together the mayo, lemon juice, garlic and onion powder, chives, and salt and pepper.

In a separate large bowl, combine the hardboiled eggs with 1/2 of the crumbled bacon, tomatoes, scallions, and avocado. Mix with the dressing, then sprinkle with the vegan cheese (if using), remaining bacon and additional fresh chives or scallions, for garnish.

Serve as desired, over a green salad or in lettuce wraps and enjoy right away! You can make this egg salad a few hours in advance of serving – simple store covered in the refrigerator.

Because the avocado will turn brown, it’s best not to make it too far in advance. If you’d like to prepare it a day or more in advance of serving, leave out the avocado and mix it in right before serving.

My Method for Oven Baked Bacon

Arrange the bacon in a single layer on a parchment lined baking sheet.

Bake in a 400° F oven for 16-20 minutes or until crispy. The thickness and type of bacon willdetermine how long it needs – start watching it after 15 minutes.

Drain on paper towels before crumbling.

My Method for Hardboiled Eggs

Add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs.

Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes.

Drain and transfer the eggs to cold water to cool, then peel.

I hope you’re ready for your new favorite egg salad recipe!

Grab your ingredients and start cooking your eggs and bacon – let’s go!

Cobb Egg Salad {Paleo, Keto, Whole30}

Want More Paleo and Low Carb Salad Recipes? Try One of These!

Grilled Chicken Caprese Salad

Pesto Chicken Salad

Steak Cobb Salad with Avocado Dressing

Salmon BLT Salad

Guacamole Chicken Salad

Crispy Buffalo Chicken Salad

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