Egg Salad Cob
Prep:  20 mins
Cook:  30 mins
Serves:  4-6
Average: 4.5 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
25
Recipe by: Australian Eggs
The ultimate egg salad upgrade! Creamy egg salad packed inside a crusty cob loaf makes the perfect centrepiece for your next lunch or picnic. Easy to make, great for sharing and totally irresistible.
Credit: Whisk Media Group
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Egg Salad Cob
Ingredients:
Egg Salad
Cob & Crudites
Method:
Egg Salad
  1. To make the egg salad, place eggs into a medium saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 5 minutes. Drain and cool. Peel eggs and cut 2 centre slices from one of the eggs and reserve for the bunny eyes. Chop remaining eggs and place into a large bowl
  2. Heat oil in a frying pan over medium heat. Add onion and bacon and cook for 10 minutes or until tender and bacon is golden. Cool. Add to chopped egg
  3. Add sour cream, mayonnaise, chives, lemon rind and lemon juice to egg mixture. Squeeze liquid from spinach and discard. Add the spinach to egg mixture. Stir until well combined. Season
Cob & Crudites
  1. Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Trim top off cob to create a lid and remove soft bread from base leaving a 2cm border. Tear soft bread into 3cm pieces and place onto prepared baking tray. Spray with olive oil and bake for 20 minutes or until golden and crisp, adding the cob for the final 10 minutes. Cool
  2. Place base of cob onto a large board. Spoon egg mixture into cob base. Serve egg salad cob with toasted bread, carrots, qukes and capsicum slices
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