Egg Salad Cob with Crispy Bread Bowl Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
