In a mixing bowl, combine a generous dollop of mayonnaise with Greek yogurt and a drizzle of red wine vinegar or lemon juice. Season it with kosher salt and freshly ground black pepper to taste. Whisk together until you achieve a smooth and creamy consistency.

Prepare the hard-boiled eggs by peeling them and cutting them into quarters. Next, dice the avocado, crumble the blue cheese, and halve the cherry tomatoes.

In a skillet over medium heat, cook your bacon until crispy, about 6–8 minutes. Transfer the bacon onto a paper towel-lined plate to absorb excess grease. Chop the crispy bacon into bite-sized pieces.

In the same mixing bowl containing the dressing, gently fold in the chopped hard-boiled eggs, bacon pieces, diced avocado, crumbled blue cheese, and halved cherry tomatoes. Stir gently to ensure everything is well-coated in the dressing.

Transfer your Cobb egg salad into an airtight container and refrigerate for at least 15 minutes before serving.