Keto Cobb Egg Salad
How to Make It
Step 1
Preheat an oven to 375 F. Line a baking sheet with parchment paper. Place strips of bacon on parchment paper. They can be touching but not overlapping. Cook like this for 16-18 minutes. Add a couple of extra minutes if the bacon is browned and crispy. Remember, they will continue to crisp as they cool if you have a convection oven, use the fan.
Step 2
Prepare a large pot full of boiling water. Drop the eggs into the boiling water carefully (use a slotted spoon to place the eggs onto and lower them). Set a timer for 9 minutes. Once the time is up, drain the hot water, fill the pot to the top with ice, and then add cold water. Allow the eggs to chill as you prep the other ingredients.
Step 3
In the meantime, prep the other ingredients. Slice the cherry tomatoes in half after washing them. Measure out the blue cheese. Peel, seed, and slice the avocado into thin slices. Chop the chives.
Step 4
Cut the lettuce into 1” pieces and wash and spin the lettuce dry.
Step 5
Mix the mayo and sour cream with salt and lemon juice.
Step 6
Peel and then slice the hard-boiled eggs into thin slices. You can use a knife for this. If your knife skills are not the best, cut the eggs into quarters instead. You can also use an egg slicer like the one in the picture.
Step 7
Combine the sliced eggs in a mixing bowl with the tomatoes, blue cheese, cooked and crumbled bacon, and half of the chives.
Step 8
Top the eggs with the mayo mixture and stir well to combine. Place lettuce into bowls and top with the cobb egg salad.
Step 9
Top with remaining chives. Serve immediately.
Ingredients
- Raw egg – 6 large
- Bacon – 6 slice – 6″ long
- Tomato – 0.75 cherry
- Roquefort cheese – 0.5 cup, crumbled
- Mayo – 4 tbsp
- Sour cream – 3 tbsp
- Coarse Kosher Salt – 0.5 tsp
- Lemon juice – 0.75 tsp
- Romaine lettuce – 10 oz
- Avocado – 2 each
- Chives – 1 tbsp
- Black pepper – 0.25 tsp
- Black pepper – 0.25 tsp