Egg salad sandwiches are to the south what cheesesteaks are to Philly. I’ve grown up on the cold salad sandwiches. They’re the best lunchtime sandwiches for a hot summer day.
My usual egg salad is simple: mayonnaise, a squirt of mustard, sweet relish, dill, and S&P. I’ve had the filling on everything: bread, buns, tortillas–sometimes just by itself. It’s hearty dose of protein and tastes like a broken down deviled egg.
I switched up my usual recipe just a bit a few weeks ago. Craving something more savory, this cobb salad version was born. Little slider buns were the perfect vessel to get this egg salad in my mouth. Delish.
Two cheeses and bacon? Count me in.
We’re going to probably reach 100 degrees sometime this week. That tropical storm brewing in the gulf, Alberto? It’s going to creat this bubble of humid, sticky heat on its backside—aka Oklahoma. Great.
With that in mind, I’m going to need more cool meals in my future like salads and sandwiches. I’ve got a few ideas up my sleeve, so stay tuned for that. In the meantime, just chill with this cobb egg salad.
Cobb Egg Salad
A different type of egg salad with cheese, bacon, and ranch dressing.
- 6 large eggs, hard boiled & peeled
- 4 pieces of bacon, cooked and chopped
- 1/2 cup arugula
- 1/4 cup shredded cheddar cheese
- 1/4 cup crumbled gorgonzola
- 6 TBS. mayonnaise
- 2 tsp. dry ranch dressing
- Buns, for serving
- In a large bowl, chop eggs and then add the rest of the ingredients (except for the buns, of course). Stir until everything is well mixed.
- Serve salad on buns, tortillas, or bread.
In a large bowl, chop eggs and then add the rest of the ingredients (except for the buns, of course). Stir until everything is well mixed. Serve salad on buns, tortillas, or bread.