Cobb Egg Salad in Lettuce Cups

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Cobb Egg Salad in Lettuce Cups
Prep Time
5 min
Cook Time
13 min
Recipe by: Working Mother

Switch up your traditional Cobb salad for something new!


  • 8 Eggland’s Best eggs (large)
  • 1 large ripe avocado, halved and pitted
  • Juice of 1 lemon
  • 6 slices cooked bacon, finely chopped
  • 2 vine tomatoes, diced
  • ¼ cup red onion, finely chopped
  • 3 tablespoons red wine vinegar
  • 3 tablespoons chives, finely chopped
  • Salt and pepper, to taste
  • 1 head Boston Bibb lettuce, leaves removed, for serving
  • ¼ cup blue cheese crumbles, for garnish, optional


Serving Size
21 g
  Saturated Fat
6 g
260 mg
592 mg
7 g
Dietary Fiber
3 g
17 g

Place eggs in a large pot and cover with cold water just about an inch over the eggs.

Bring the pot to a rolling boil, cover the pan and remove from heat.

Leave the eggs covered and off the heat for 13 minutes. Using a slotted spoon, drop the eggs into a large bowl of ice water. Let them cool for a few minutes.

Scoop the halves of avocado into a large mixing bowl.

Using a potato masher, mash the avocado until it is completely smooth.

Mix in lemon juice, bacon, tomatoes, red onion, red wine vinegar, and chives. Season with salt and pepper.

Remove the eggs from the ice water and peel. Coarsely chop and fold them into the avocado mixture.

Serve egg salad in a serving bowl with lettuce leaves on the side and blue cheese crumbles for an optional garnish.

Filed Under: Appetizer, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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