Cobb Egg Salad {Paleo, Whole30 Keto}

Nutrition Notes

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)

Preparation

1. 1

   Step 1

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

   Step 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. 3

   Step 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. 4

   Step 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.

5. Bon appetit!