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Cobb salad deviled eggs combine the flavors of two American classics into one hands-down buffet star. They’re just shy of unruly in the best possible way.
Why we love this recipe
Cobb salad deviled eggs take our five-star classic deviled egg recipe to a whole new level. Full of both style and substance, they taste as spectacular as they look. They’re:
- Crowd-pleasing
- Make-ahead friendly
- Super-flavorful
- Low-carb, keto-friendly, and gluten-free
- Delightfully meta, since hard-boiled eggs are an ingredient in Cobb salad
- A truly easy addition to your next buffet
Find all of our gourmet deviled egg recipes here. They all work well individually (and fully dressed by the chef) or as part of an epic deviled egg bar.
I first published this recipe here in 2019. I’ve since updated the post for clarity, but the recipe remains the same.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- You’ll start with a batch of perfect hard-boiled eggs. This reliable method yields eggs that are cooked just the right amount and easy to peel. The recipe card below includes full cooking instructions.
- You can use your favorite type of bacon. Sometimes I gravitate toward super thick-cut bacon, but here it’s not necessary or really even preferable.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Use a small shallot and mince it as finely as you can.
- If you’re using sun dried tomatoes from a jar like the ones pictured here, be sure to drain them well and blot them dry. Whenever possible, I like to use the ones from Trader Joe’s that come in a pouch. They’re nice and soft and not oily.
- I like to use creamy, relatively mild-flavored gorgonzola dolce or Maytag for the blue cheese, but you can use your favorite.
- Use good old canned, sliced ripe olives. I’m a huge fan of fancy olives in other contexts, but canned black olives are the ticket here.
- Cobb salad tends to use romaine or soft leaf lettuce, but on deviled eggs I like to lean into a darker, smaller, more intensely flavored green. I’ve pictured baby arugula here. Baby spinach, watercress, and flat-leaf parsley are equally good options.
How to make it
Here’s an overview of what you’ll do to make Cobb salad deviled eggs. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll cook, cool, and peel the eggs. Slice them in half lengthwise, and gently remove the yolks.
- In a large mixing bowl, mash the yolks with a fork.
- Add the mayo, mustard, salt, and pepper and mix well until creamy. Stir in the shallot, minced sun-dried tomatoes, and crumbled bacon.
- Pipe or spoon the filling into the whites. Garnish each egg half with a piece of bacon, a piece of blue cheese, a piece of sun-dried tomato, a slice of black olive, and a spinach, arugula, or parsley leaf.
Expert tips and FAQs
You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed.
You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute.
Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven’t been left out on a buffet for a long time.
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Cobb Salad Deviled Eggs
Equipment
Ingredients
- 12 large eggs
- 10 strips bacon
- ½ cup (124 grams) mayonnaise
- 2 teaspoons (10 grams) dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small shallot, finely minced
- 2 ounces (60 grams) blue cheese such as Maytag or Gorgonzola dolce
- 2 tablespoons minced sun-dried tomato, plus 24 small sun-dried tomato pieces (see note 5)
- 24 canned black olive slices, drained well
- 24 baby spinach, baby arugula, watercress, or flat-leaf parsley leaves
Instructions
- Fill a large pot halfway with water and bring to a boil. See note 1 below.
- Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
- Set a timer for 12 minutes.
- When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
- While the eggs cook, fill a large bowl halfway with ice water.
- When timer rings, pull eggs out of pot and plunge into ice water.
- Cool for 15 minutes.
- Meanwhile, cook bacon according to package instructions until crisp. (I love to make bacon in the oven.) Drain well on paper towels.
- Finely crumble or chop two slices. Cut each of the remaining 8 slices into 3 equal pieces.
- Peel eggs carefully and give them a quick rinse under running water to remove any remaining bits of shell.
- Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
- Mash yolks well with a fork.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending until yolk mixture is creamy.
- Stir in shallot, minced sun-dried tomato, and crumbled bacon.
- Using a piping bag fitted with a plain tip or a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
- To garnish each piece, arrange a cut piece of bacon, a piece of blue cheese, a piece of sun-dried tomato, a slice of black olive, and a spinach or arugula leaf.
Notes
- If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
- You can use your favorite type of bacon. Sometimes I gravitate toward super thick-cut bacon, but here it's not necessary or really even preferable.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Mince the shallot as finely as you can.
- If you're using oil-packed sun dried tomatoes from a jar, be sure to drain them well and blot them dry. Whenever possible, I like to use the ones from Trader Joe's that come in a pouch. They're nice and soft and not oily.
- Make-ahead options: You can cook the bacon and boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
- Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
