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.