Egg Salad Cob with Crispy Bread Bowl Recipe

Introduction

Enjoy a fresh twist on a classic favorite with this Delicious Egg Salad Cob. Creamy, tangy egg salad is served inside a crusty bread cob, making it perfect for a casual lunch or light dinner.

Ingredients

• 4 large eggs (fresh)
• 1/2 cup mayonnaise (creamy mayo or Greek yogurt)
• 1 tablespoon Dijon mustard
• 1 cup chopped celery
• 1/4 cup fresh herbs (chives or dill, mixed to taste)
• Salt (to taste)
• Pepper (to taste)
• 1 crusty bread cob (sturdy bread base)
• Olive oil (for cooking and spraying)
• 1 small onion, diced
• Bacon (quantity as preferred, diced)
• Sour cream (optional, for extra creaminess)

Instructions

1. Step 1: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat, cool, and peel the eggs.
2. Step 2: Heat olive oil in a pan over medium heat. Add diced onion and bacon, cooking for about 10 minutes until the onion is tender and bacon is golden. Let cool.
3. Step 3: Chop the cooled eggs and combine them with the bacon mixture, sour cream (if using), mayonnaise, Dijon mustard, celery, and fresh herbs. Season with salt and pepper to taste. Mix well until creamy.
4. Step 4: Preheat the oven to 180°C (160°C fan). Cut the top off the bread cob and hollow it out, leaving about a 2cm border intact.
5. Step 5: Tear the removed bread pieces into chunks, spread them on a baking tray, lightly spray with olive oil, and bake for 20 minutes until golden and crisp.
6. Step 6: Place the hollowed cob in the oven during the last 10 minutes of toasting the bread chunks to warm it through.
7. Step 7: Spoon the egg salad into the hollow cob and garnish with reserved egg slices. Serve immediately with toasted bread pieces and fresh vegetable sticks.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter version with a slight tang.
• Add chopped pickles or capers for extra zest in the egg salad.
• Swap bacon for smoked salmon or omit for a vegetarian option.
• Fresh herbs can be varied: try parsley, tarragon, or basil according to your preference.
• Toast the bread chunks in a little garlic oil for added flavor.

Storage

Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. Keep the bread cob separate if possible to avoid sogginess. Reheat the hollowed bread cob briefly in the oven before serving, but fill with fresh salad for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad in advance?

Yes, you can prepare the egg salad up to a day ahead and keep it refrigerated. Assemble the cob just before serving to keep the bread fresh and crunchy.

What can I substitute for bacon in the recipe?

If you prefer a vegetarian option or do not eat pork, smoked salmon or grilled mushrooms make great substitutes. You can also omit the bacon entirely without losing the delicious flavor of the egg salad.

Egg Salad Cob with Crispy Bread Bowl Recipe

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★★★★★

4.5 from 86 reviews

This Delicious Egg Salad Cob is a comforting and satisfying meal featuring creamy, tangy egg salad mixed with crispy bacon, fresh celery, and herbs, all served in a crusty bread cob with golden toasted bread pieces for dipping. Perfect for lunch or a casual dinner, this recipe combines textures and flavors that will delight your taste buds.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Salad

• 4 large fresh eggs
• 1/2 cup mayonnaise (creamy or Greek yogurt)
• 1 tablespoon Dijon mustard
• 1 cup chopped celery
• 1/4 cup fresh herbs (chives or dill, mixed to taste)
• Salt, to taste
• Pepper, to taste
• 2 tablespoons sour cream
• 1 small onion, diced
• 4 slices bacon, chopped
• 1 tablespoon olive oil (for cooking bacon and onion)

For the Cob

• 1 crusty bread cob
• Olive oil spray or 1 tablespoon olive oil for toasting bread chunks

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat, cool under cold running water, then peel and set aside.
2. Cook Bacon and Onion: Heat olive oil in a pan over medium heat. Add diced onion and chopped bacon. Cook for about 10 minutes until the onion is tender and bacon is golden and crisp. Remove from heat and let cool.
3. Prepare the Egg Salad: Chop the cooled eggs and combine in a bowl with the bacon and onion mixture, sour cream, mayonnaise, Dijon mustard, chopped celery, fresh herbs, salt, and pepper. Mix thoroughly until creamy and well combined.
4. Toast Bread Pieces: Preheat oven to 180°C (160°C fan). Cut the top off the bread cob and hollow it out, leaving a 2cm border. Tear the removed bread into chunks, spread on a baking tray, lightly spray or brush with olive oil, and bake for 20 minutes until golden and crisp. Place the hollowed cob in the oven for the last 10 minutes to warm it through.
5. Assemble and Serve: Spoon the egg salad mixture into the hollowed bread cob. Garnish with reserved sliced egg from the boiled eggs. Serve immediately with the toasted bread pieces and fresh vegetable sticks on the side for dipping.

Notes

• Use fresh eggs for the best flavor and texture.
• You can substitute mayonnaise with Greek yogurt for a lighter version.
• Add fresh herbs like dill or chives to enhance flavor complexity.
• Serve with vegetable sticks such as carrots or cucumber for added crunch and freshness.
• Toast bread chunks thoroughly to ensure they hold up well for dipping into the creamy salad.

Keywords: Egg salad, bread cob, creamy egg salad, bacon egg salad, appetizer, lunch recipe, toasted bread, easy meal