Cobb Salad Deviled Eggs |

As the summer months approach, it’s time to pull out the picnic basket and fix up a big ol’ picnic. Colorful, fresh and delicious, this easy salad is the perfect side for any summer barbecue, or even a light summer meal.

The first time I ever had a Cobb salad was something of a revelation. I had never really thought of salad as anything more than a side dish before, but this was a salad in all the ways that mattered. It was a balanced meal in a bowl.  Cobb salad is traditionally made with greens, an egg, and a base, like tuna. The Cobb Salad Deviled Eggs are one of my favorite ways to take that classic salad to the next level.The reason I love this recipe is because you can’t taste the eggs and they add a creamy texture to the salad. They are also very easy to make. The key to making these is to keep the yolks smooth so that they blend in to the salad and don

Summer is the perfect time to start cooking, but what to make? You might be tempted to serve a classic like Cobb salad. But today I’ll show you how to make an appetizer that’s just as tasty and easy to make as the main course. I’ve made this Cobb Deviled Egg recipe for years and it’s always been a favorite with friends.. Read more about deviled egg salad and let us know what you think.

Cobb Salad Deviled Eggs



Here’s what you’ll need!

12 Servings Deviled Eggs on Cobb Salad


Cobb Salad Deviled Eggs



1 carton of eggs 1 tblsp. salt 1 tblsp. pepper 12 cup chopped tomatoes 12 cup finely chopped cooked chicken 12 cup crumbled bacon a third of a cup of mayonnaise 2 tblsp mustard (dijon) 12 cup diced avocado

Blue cheese bacon, cut into strips, as a garnish



1. In a big saucepan, cover the eggs with one inch of cold water. Place a lid on top. 2. Bring to a boil, then remove from the heat. Allow the eggs to rest for 8-10 minutes, covered. 3. Remove from the water and immerse in an ice bath for a few minutes. 4. Cut the egg in half vertically after removing the shells. 5. Place the yolk in a separate dish. Place the cooked whites on a serving platter. 6. Combine salt, pepper, tomatoes, chicken, bacon, mayonnaise, and mustard in the bowl with the yolks. Mash everything together until it’s completely smooth. 7. Fold in the diced avocado gently. 8. Spoon the mixture into each cooked egg white, and decorate with blue cheese and a tiny piece of bacon if desired. 9. Have fun!

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More delicious breakfast dishes may be found here: Tasty Breakfast Recipes.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.