Egg salad is a potluck staple. It’s difficult to beat the OG, but this Cobb egg salad is giving the classic a run for its money. With bacon, blue cheese, avocado, and tomatoes, this recipe is a welcome upgrade that you’ll be dreaming about for days. The red wine vinegar-yogurt dressing is worth doubling—it also tastes great in our regular Cobb salad. This upgraded classic is the perfect dish to make when you need a quick work lunch that will be the envy of all your coworkers.
This egg salad is incredibly versatile, which means you can keep on enjoying it without it feeling boring. It’s incredible on its own, over toasted sourdough, in a lettuce wrap, or eaten in a sandwich—you really can’t go wrong here. Make it, then store in an airtight container in the fridge for around 3 days so you can have a satisfying lunch for days.
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