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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.

Egg Salad Bagel

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.

Egg Salad Bagel Sandwiches with Smoked Salmon

Egg Salad Bagel

Yields: 4 sandwiches

  • 6 eggs, hardboiled and chopped
  • 3/4 cup smoked salmon, finely flaked
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup chives, chopped
  • 1 tablespoon lemon juice
  • freshly cracked black pepper
  • For the sandwiches:
  • 4 everything bagels, sliced and toasted
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • lemon wedges

To a mixing bowl, fold together the hard boiled eggs, smoked salmon flakes, sour cream, mayonnaise, chives, and lemon juice until everything is well combined. Season generously with freshly cracked black pepper. Note: I did not season with salt, as my smoked salmon was plenty salty to season the egg salad. Check for seasoning and add salt if needed, to taste. Cover and chill until ready to assemble sandwiches.

To assemble, place a scoop of smoked salmon egg salad onto a toasted bagel. Top with red onion and avocado slices. Place the top of the bagel on top to form a sandwich. Serve with lemon wedges.

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