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Cobb Egg SaladCobb Egg Salad

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

April 9, 2017


Yield: 6 servings (1/2 cup per serving)



  • 6 large hard-boiled eggs, chopped
  • 4 pieces bacon, cooked and chopped
  • 1/4 cup diced grape tomatoes
  • 1/4 cup chopped leafy greens
  • 1/4 cup finely shredded low fat cheddar cheese
  • 1/4 cup crumbled blue cheese
  • 6 tablespoons plain Greek yogurt
  • 2 teaspoons dry ranch dressing mix



  • Mix all ingredients in a large bowl. Chill for 30 minutes to an hour. Serve.


Nutrition information per serving

Calories: 182

Carbohydrates: 3g

Total Fat: 13g

Protein: 12g

Fiber: 1g


Source: adapted from Lemon Tree Dwelling



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, March 06, 2017