Cobb Egg Salad {Paleo, Whole30 Keto}

Ingredients

• 1/3 cup homemade mayo (or store bought paleo mayo)
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon fresh or dried chopped chives
• Sea salt and Freshly ground black pepper (to taste)
• 10 eggs (hardboiled, cooled, and roughly chopped (see my hardboiling method*))
• 6 slices bacon (cooked and crumbled (see my method for oven baked bacon**))
• 3/4 cup cherry tomatoes (halved, plus more for garnish if desired)
• 3 scallions (thinly sliced)
• Fresh chopped chives or extra scallions (for garnish)
• 1 small avocado (peeled and diced)
• 1/2 cup vegan cheddar style cheese shreds (optional (not Whole30))
• Sea salt and black pepper (to taste)
• Lettuce or other greens (to make wraps)

Method

1. In a medium bowl, whisk together the mayo, lemon juice, garlic and onion powder, chives, and salt and pepper.
2. 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.
3. 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.
4. 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.