Everything bagel with egg salad Recipe
American · Main course · 20 min total
A classic egg salad sandwich gets a crunchy, savory upgrade with an everything bagel. This recipe is quick, satisfying, and perfect for breakfast, lunch, or a snack.
10
min prep
min prep
10
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 large eggs
- 2 everything bagels, split and toasted
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives
- Salt and freshly ground black pepper to taste
- Optional: lettuce leaves or microgreens for serving
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let stand for 10 minutes.
- Drain eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and chop into small pieces.
- In a medium bowl, combine chopped eggs, mayonnaise, mustard, celery, red onion, and chives. Mix well and season with salt and pepper to taste.
- Toast the bagel halves until golden. If desired, place lettuce or microgreens on the bottom halves.
- Divide egg salad evenly among the bottom bagel halves, then top with the other halves. Serve immediately.
Tips
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the egg salad.
- Egg salad can be made ahead and refrigerated for up to 2 days.
- If you don't have everything bagels, use plain bagels and sprinkle with everything bagel seasoning.
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