Tasty and colorful Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast!

Table of Contents
  1. Smoked Salmon Egg Sandwich
  2. Smoked Salmon Egg Sandwich Ingredients
  3. How to Make Egg Salad
  4. How to Assemble a Smoked Salmon Bagel with Egg Salad
  5. Additional Toppings or Variations
  6. Serving a Smoked Salmon Egg Salad Bagel
  7. Salmon Egg Salad Bagel FAQs
  8. Egg Salad and Smoked Salmon Bagel Recipe

Smoked Salmon Egg Sandwich

Robert loves egg salad and smoked salmon, so combining the two in an open-faced sandwich for his breakfast one morning was a no-brainer.

Smoked Salmon Egg Sandwich Ingredients

Here’s what you’ll need to make these special breakfast treats:

  • Large eggs
  • Mayonnaise
  • Dijon mustard
  • Green onions
  • Fresh chives
  • Paprika
  • Kosher salt
  • Freshly ground black pepper
  • Bagels
  • Smoked salmon

How to Make Egg Salad

For the egg salad, I start with hard cooking the eggs in my Instant Pot – now my preferred method, because they come out perfect, every time. No gray shadow, no over-done (or under-done) yolks, and super easy to peel with no damage. What more could you ask for from a hard-boiled egg? (I’ve also included below directions following a more traditional cooking method, for those of you without an Instant Pot.)

Making egg salad is not an exact science; it depends largely on the size and freshness of your ingredients. My proportions are a good place to start; add more mustard for more zing and/or more mayonnaise for more moisture. Be careful with the onions – if you’re using large green onions and they’re very fresh, you may need only one.

Square white plate with Toasted Bagel with Egg Salad and Smoked Salmon

How to Assemble a Smoked Salmon Bagel with Egg Salad

Lightly toast bagel halves. Divide egg salad equally among the bagels, spreading into an even layer. Lay salmon slices on top. Garnish with chopped chives, if desired.

Additional Toppings or Variations

Here are some ideas on how to vary these breakfast bagel sandwiches; some changes make them healthier, others change the flavor a bit:

  • Substitute 1 heaping tablespoon greek yogurt for 1 tablespoon of the mayonnaise.
  • Use yellow mustard instead of Dijon.
  • Substitute chopped shallots for the green onion.
  • Add chopped fresh dill – or use in place of the chives.
  • For the non-fish eaters in your home, substitute crispy cooked bacon strips for the smoked salmon.
  • Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels, and serve as an hors d’oeuvre or a side dish for a brunch.

Serving a Smoked Salmon Egg Salad Bagel

Place assembled bagels on a serving platter, or on individual breakfast plates. Platter can be part of a buffet, or passed at the table.

Note that these sandwiches are on the rich side; Robert and I find one half, combined with a serving of fresh fruit, is plenty for each of us.

Salmon Egg Salad Bagel FAQs

Can a Smoked Salmon Bagel Sandwich with Egg Salad be made ahead of time? What is the best way to store it?

Egg Salad can be made up to 24 hours in advance, covered and refrigerated. Sandwiches can be assembled up to 2 hours ahead, covered and refrigerated (any longer and the bread can become soggy). Bring to room temperature before serving.

What is the difference between lox and smoked salmon?

Lox is salmon that’s been cured or brined with salt and not smoked; smoked salmon may or may not be salt cured or brined, then hot or cold smoked. “Nova” lox is salmon from Nova Scotia that has been salt cured (usually with less salt than lox) and also cold smoked.

Can you put egg with salmon?

Yes, definitely! The egg and salmon pair together perfectly, and make a delicious, high protein, low calorie combination.

Print
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Square white plate with Toasted Bagel with Egg Salad and Smoked Salmon

Egg Salad and Smoked Salmon Bagel Recipe

Tasty and colorful, Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast. A bit tangy, a bit smoky and full of flavor, they are quick and easy to prepare. And, the egg salad can be made 24 hours ahead, too!

  • Yield: 2 to 4 servings 1x

Ingredients

Scale
  • 4 large eggs
  • 2 heaping tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 green onions, chopped (white part and some of the green)
  • 1 tablespoon chopped fresh chives
  • Paprika, to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 bagels, sliced in half (I like to use whole wheat or poppy seed)
  • 3 to 4 ounces smoked salmon

Instructions

Hard-boiled eggs – Instant Pot method

  1. Let eggs sit at room temperature for 20 to 30 minutes. (See Note below.)
  2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
  3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.?When timer goes off, release pressure, following the “quick release” method.
  4. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.

Hard-boiled eggs – traditional method

  1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude).
  2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
  3. Drain and run eggs under cold water (or place in a bowl of ice water) until cooled.

Egg Salad

  1. Remove shells from hard-boiled eggs.
  2. Chop eggs and place in a medium mixing bowl.
  3. Stir in mayonnaise, mustard, onion and chives. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary

Assembly

  1. Lightly toast the bagel halves, then spread egg salad mixture on each half.
  2. Top with slices of salmon and serve. Garnish with additional chopped chives, if desired.

Notes

Make ahead: Egg Salad can be made up to 24 hours in advance, covered and refrigerated.

Note on eggs: If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.

Smaller variation: Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels and serve as hors d’oeuvres or a side dish for a brunch.

  • Author: (From “Fresh Tastes” by Lee Clayton Roper)
  • Category: breakfast and brunch
Square white plate with Toasted Bagel with Egg Salad and Smoked Salmon

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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