This homemade egg salad bagel will make you fall in love again with the ubiquitous sandwich: filled with flavor and texture, it’s a nutritious, easy-to-make, make-ahead-friendly lunch solution.
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Egg salad is hardly an innovation in the food world. However, I find that most prepared egg salad sandwiches you buy at the grocery store or in some restaurants are lacking in taste: too much mayonnaise, not enough flavors. Yes, egg salad can have a pretty complex and refined taste! When I studied in Toronto, E and I loved to grab lunch at the What a Bagel chain, which served fresh and plump bagels filled with a variety of different garnishes. My favorite was their egg salad: its texture was divine (I hate mushy, reduced-to-a-bland-paste egg salad!) and the seasoning just right.
Back in Quebec, I tried many different combinations of ingredients to get the same level of satisfaction from my egg salad bagels. All of the ingredients are staples you already have (or should have!) in your pantry or your refrigerator and making it takes just a couple of minutes. Toast a sesame multigrain bagel (or two slices of pumpernickel bread), wash a couple of lettuce leaves, and spread a really thick layer of egg salad – voilà! You have your healthy, home-made sandwich ready to eat as quickly as it would have taken you to drive to the grocery store to buy one.
It’s a good idea to keep hard-boiled eggs in the refrigerator. They’re a breeze to prepare in advance (see the fool-proof method below). Once they’re cooked, leave them in their shells and store them in the fridge in an airtight container. They will keep for about a week, waiting for you to crave for them.
Here’s a recipe that will lead you to a better homemade egg salad. Please, feel free to adjust the seasoning to your taste!
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