Shaved Egg Cobb Salad

We were eager to try the Shaved Egg trend and a lightened up Cobb Salad was the perfect way to do it!  Healthy, easy and fun, this one delighted our whole family.  Topped with our “Go-To Herb Dressing,” give this one a try!  Naturally gluten free, too!

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Shaved Egg Cobb Salad

Course: Salads
Keyword: Easy Lunch, Gluten Free
Servings: 4 servings
Author: Denise



  • 4 heads romaine lettuce chopped
  • 1 1/2 cups grape or cherry tomatoes halved
  • 2 avocados puts removed and sliced.
  • 4 scallions chopped
  • 8 slices bacon cooked
  • 1 cup shredded mozzarella cheese
  • 4 hard boiled eggs


  • Large handful fresh herbs basil, thyme and chives are our favorite or sub 1 Tbsp favorite dried herbs
  • ¾ cup avocado mayonnaise
  • 4 cloves garlic
  • 2 1/2 Tbsp agave nectar
  • 1 Tbsp rice wine vinegar
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1/4 tsp pepper


  • Chop all veggies and crumble bacon.  Lightly sprinkle kosher salt on cut tomatoes.
  • Plate salads with romaine on bottom and group remaining ingredients along plates including tomatoes, avocados, scallions, bacon and shredded mozzarella.  Using a microplane, grate one hard boiled egg over each plate.
  • Prepare dressing.  Add all ingredients to a food processor and blend until smooth. Alternatively, finely chop herbs and garlic and whisk in a medium bowl with remaining ingredients until smooth. Drizzle over salads.  Serve immediately.
  • Any extra dressing can be reserved in an airtight container for 3 days in refrigerator.
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