Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 2
Best Season: All Seasons
Description

This Avocado Egg Salad Bagel Sandwich is a creamy, nutritious, and flavorful twist on a classic egg salad. Made with ripe avocados, perfectly boiled eggs, and a touch of zesty seasoning, this sandwich is layered on a toasted bagel for the ultimate breakfast or brunch delight. Packed with protein and healthy fats, it's a filling and satisfying meal that comes together in minutes!

Ingredients
    For the Egg Salad:
  • 4 large eggs (hard-boiled, peeled, and chopped)
  • 1 ripe avocado (mashed)
  • 2 tbsp mayonnaise (or Greek yogurt for a healthier option)
  • 1 tsp Dijon mustard
  • 1/2 tsp lemon juice (freshly squeezed)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (freshly ground)
  • 1 tbsp chives (chopped, optional)
    • For the Sandwich:
  • 2 bagels (sliced and toasted)
  • 4 lettuce leaves (romaine or butter lettuce)
  • 4 tomato slices
  • 1/2 small red onion (thinly sliced, optional)
Instructions
    Boil and Prepare the Eggs
  1. 1
    Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. Transfer eggs to an ice bath and let them cool for 5 minutes. Peel and chop into small pieces.
    2. Prepare the Avocado Mixture
  2. 2
    In a medium bowl, mash the ripe avocado with a fork until smooth but slightly chunky. Add mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir until well combined.
    3. Mix the Egg Salad
  3. 3
    Gently fold the chopped eggs into the avocado mixture until fully incorporated. Add chives (if using) and mix lightly.
    4. Assemble the Sandwich
  4. 4
    Toast the bagel slices until golden brown. Layer each bottom half with lettuce, tomato slices, and red onion (if using). Spoon a generous amount of avocado egg salad on top. Cover with the top half of the bagel and serve immediately.
Note
  • Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 2 days.
  • Variations: Add crumbled bacon, shredded cheese, or a dash of hot sauce for extra flavor.
  • Make it Vegan: Substitute eggs with mashed chickpeas and use plant-based mayo.
Keywords: healthy, quick, easy, high-protein, breakfast
Read it online: https://petitepanini.com/recipe/avocado-egg-salad-bagel-sandwich-recipe/