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Really Yummy Homemade Egg Salad Bagel


Really Yummy Homemade Egg Salad Bagel

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!

Really Yummy Homemade Egg Salad //

Really Yummy Homemade Egg Salad

This homemade egg salad will make you fall in love again with the ubiquitous sandwich filling: filled with flavor and texture, it's a nutritious, easy-to-make, make-ahead-friendly lunch solution.
Prep Time:10 minutes
Cook Time:12 minutes
Cooling Time:5 minutes
Total Time:27 minutes
Author Marie Asselin,


For the foolproof hard-boiled eggs

For the homemade egg salad

To assemble the sandwich

  • Toasted bagels
  • Lettuce leaves


For the foolproof hard-boiled eggs

  • Fill a large bowl with water and ice and set aside.
    Put the eggs in a small saucepan. Cover them with cold water and add a generous pinch of salt. Put the saucepan over medium-high heat and bring the water to a boil. As soon as the water boils, take the saucepan off the heat, put a lid on it, and let the eggs rest in the hot water for exactly 12 minutes. Drain the hot water, rinse the eggs under cold water, then transfer to the ice water. Let the eggs cool completely. Refrigerate the hard-boiled eggs with the shell until needed. (The eggs will keep refrigerated for up to 5 days.)

For the egg salad

  • Peel the hard-boiled eggs. Coarsely chop–don’t mash–the eggs. No need to be meticulous about it; simply running a knife through the eggs in different directions should do the job. You want to still feel some texture in the egg salad.
  • Transfer the chopped eggs to a large bowl. Add the remaining ingredients and stir to combine. The mayo, mustards, and seasonings must be fully blended in. Alternatively, you can whisk together the mayo, mustards, curcuma, and pepper in a separate small bowl before adding the mixture to the eggs. Season with the sea salt flakes last. Gently stir until the salad is creamy and has reached its typical bright yellow color.

To assemble the homemade egg salad bagels

  • Spread a nice thick layer of egg salad on a toasted bagel half, garnish with lettuce, and enjoy.
  • STORAGE: You can make the homemade egg salad up to 2 days ahead of time. Refrigerate in an airtight container until needed.
  • MAKE IT GLUTEN FREE: Serve the homemade egg salad in gluten-free bagels.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Author: Marie Asselin

Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 5 minutes
Total Time: 27 minutes


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