Tasty and colorful Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast!
Table of Contents
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
- Dijon mustard
- Green onions
- Fresh chives
- Kosher salt
- Freshly ground black pepper
- 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.
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
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.
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.
Yes, definitely! The egg and salmon pair together perfectly, and make a delicious, high protein, low calorie combination.
- 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
Hard-boiled eggs – Instant Pot method
- Let eggs sit at room temperature for 20 to 30 minutes. (See Note below.)
- Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
- 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.
- 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
- 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).
- Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
- Drain and run eggs under cold water (or place in a bowl of ice water) until cooled.
- Remove shells from hard-boiled eggs.
- Chop eggs and place in a medium mixing bowl.
- Stir in mayonnaise, mustard, onion and chives. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary
- Lightly toast the bagel halves, then spread egg salad mixture on each half.
- Top with slices of salmon and serve. Garnish with additional chopped chives, if desired.
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.
- Category: breakfast and brunch