Weather: 53 degrees, sunny
What I’m listening to: Stanley Cup Hockey Playoffs
On Easter, millions of eggs are hard boiled, rainbow dyed, hidden in all manner of places, and found again with great delight and determination. Now refrigerators everywhere are bursting with these colorful prizes – and the prominent sulfury smell that inevitably comes with them – leaving many to scratch their heads and wonder whatever will we do to use up all these hard-boiled eggs. After all, there are only so many we can crack open and gobble up straight from the shell before we grow weary and very, very full. Deviled eggs are a popular choice, albeit a somewhat tedious and often frustrating one. An easier option is your standard egg salad made up of chopped eggs dressed with a couple of classic American condiments and some salt, pepper, and paprika, sandwiched together on sliced bread.
If you’ve grown tired of your hard-boiled egg options, this year I’m offering you an updated local take on the retro egg salad sandwich. Enter: smoked salmon. I’ve taken toasted everything bagels and filled them with an irresistible smoked salmon egg salad boasting chives, lemon, and sour cream. Topped with red onions and avocado, you have a mash-up of bagels and lox married together with an egg salad sandwich. They make a beautiful pair. This substantial egg salad bagel sandwich can be served for breakfast, lunch, or dinner.