Description

This Avocado Egg Salad Bagel Sandwich is a delightful, fresh, and creamy meal perfect for breakfast, lunch, or a satisfying snack. Combining creamy avocado, flavorful egg salad, crisp vegetables, and melty provolone cheese on a toasted everything bagel, this sandwich offers a balanced texture and taste experience with herbs like chives and dill enhancing every bite.

Ingredients

Scale

Egg Salad

6 hard boiled eggs, peeled and roughly diced
2 tablespoons mayonnaise
1/2 tablespoon dijon mustard
1/2 tablespoon whole grain mustard
1/8 teaspoon paprika
1 tablespoon fresh chives, chopped
1 tablespoon fresh dill, chopped
Coarse salt, to taste
Ground black pepper, to taste

Sandwich Assembly

2–3 everything bagels
Avocado slices (from about 1 medium avocado)
Provolone cheese slices (2-3 slices per sandwich)
Cucumber slices (about 1/4 cup)
Radish slices (about 1/4 cup)
Microgreens (a small handful)
Cream cheese (about 2-3 tablespoons, softened)

Instructions

Prepare the Egg Salad: In a medium bowl, combine the diced hard boiled eggs, mayonnaise, dijon mustard, whole grain mustard, paprika, chopped fresh chives, and fresh dill. Use a fork to mash and mix all ingredients together until well combined. Season with coarse salt and ground black pepper to your taste.
Toast and Spread Bagels: Slice the everything bagels in half and toast them lightly until golden brown. Spread a generous layer of cream cheese on both the top and bottom halves of each bagel.
Assemble the Sandwich: On the bottom half of the bagel, layer the avocado slices evenly, then place the provolone cheese slices on top. Add cucumber slices and radish slices to provide a fresh crunch. Spread a hearty amount of the prepared egg salad over the vegetables, and then top with a handful of microgreens for a flavorful and nutritious finish.
Complete and Serve: Place the top half of the bagel with cream cheese over the layered ingredients. Press gently, slice the sandwich in half if desired, and serve immediately for the best flavor and texture.

Notes

Use fresh herbs like chives and dill for a bright, fresh flavor; dried herbs won’t have the same impact.
To make this sandwich vegan, substitute the eggs with firm tofu scramble and use vegan mayonnaise and cheese alternatives.
For gluten-free version, swap everything bagels with gluten-free bagels or bread.
Store any leftover egg salad covered in the refrigerator for up to 3 days.
Adjust the amount of mustard or paprika to taste for your preferred spice level.

Prep Time: 15 minutes
Cook Time: 10 minutes (for boiling eggs)
Category: Sandwich
Method: Assembly and Mixing
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 7 g
Protein: 22 g
Cholesterol: 215 mg

Keywords: Avocado egg salad sandwich, everything bagel sandwich, creamy egg salad, breakfast sandwich, easy lunch sandwich