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Egg Salad and Smoked Salmon Bagel Sandwich

Elevate your morning routine with Toasted Bagels with Egg Salad and Smoked Salmon. This delectable recipe goes beyond the average breakfast bagel. We start with a classic, creamy egg salad base and elevate it with vibrant flavors and textures. Chopped chives add a touch of green, while sliced green onions provide a delightful crunch. A…

The post Egg Salad and Smoked Salmon Bagel Sandwich appeared first on A Well Seasoned Kitchen.

Elevate your morning routine with Toasted Bagels with Egg Salad and Smoked Salmon. This delectable recipe goes beyond the average breakfast bagel. We start with a classic, creamy egg salad base and elevate it with vibrant flavors and textures. Chopped chives add a touch of green, while sliced green onions provide a delightful crunch. A sprinkle of paprika brings both visual brightness and a hint of smokiness. Placed atop toasted bagel halves and crowned with delicate smoked salmon, the resulting dish is a symphony of taste and color that’s sure to become a favorite – just like it is for my husband Robert!

White platter with Toasted Bagels with Egg Salad and Smoked Salmon

Table of Contents

Effortless Elegance: Toasted Bagels with Egg Salad and Smoked Salmon

Breakfast shouldn’t be complicated, but it should always be delicious. That’s the philosophy behind these Toasted Bagels with Egg Salad and Smoked Salmon. In our house, the love for both egg salad and smoked salmon runs deep (my husband Robert can attest to that!). One morning, the idea struck: why not combine these two favorites into a single, irresistible breakfast creation? The result was pure magic!

Here’s what makes this recipe such a winner:

Classic base, enticing extras. The recipe starts with a familiar and well-loved egg salad foundation, then adds chives, green onion, and paprika for a burst of flavor and texture.
Customizable. While the recipe is delicious as is, you can modify it to your tastes – use different fresh herbs, red onion or shallots in place of the green onion, and/or substitute crispy bacon strips for the salmon.
Simple yet impressive. This dish requires minimal effort but delivers a restaurant-worthy combination of creamy egg salad, smoky salmon, and toasted bagels.
Balanced flavors and textures. The creamy egg salad contrasts beautifully with the delicate smokiness of the salmon, while the chives and green onion add pops of color and freshness. The toasted bagel provides a satisfying crunch.
Make-ahead friendly. Perfect for meal prepping! Prepare the egg salad and store and in the refrigerator for up to 3 days. Toast the bagels and assemble when ready for a quick and delicious breakfast.
Versatile and crowd-pleasing. Easy enough for every day while elegant enough for entertaining, this dish is the perfect choice for any occasion.

Smoked Salmon Egg Sandwich Ingredients

Here’s what you’ll need to make these special breakfast treats:

Large eggs
Mayonnaise
Dijon mustard
Green onions
Fresh chives
Paprika
Kosher salt
Freshly ground black pepper
Bagels
Smoked salmon

How to Make Egg Salad

For the egg salad, the first step is to cook the eggs. Here are instructions for hard boiling eggs in an Instant Pot, or on the stovetop. I prefer the Instant Pot method, because the eggs come out perfect, every time. No gray shadow around the yolks, 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?

Hard-boiled eggs – Instant Pot method

Let eggs sit at room temperature for 20 to 30 minutes. (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.)
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 the timer goes off, immediately release the 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.
Remove from water and pat dry.

Hard-boiled eggs – Stovetop 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.
Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
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.
Remove from water and pat dry.

Assemble Egg Salad

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.

Quick Tip

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.

Square white plate with Toasted Bagel with Egg Salad and Smoked Salmon

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. They are delicious alongside Pimiento Cheese Sandwiches, as part of a luncheon or Master’s viewing party!

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

Can a Smoked Salmon Bagel Sandwich with Egg Salad be made ahead of time? What is the best way to store it?

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.

What is the difference between lox and smoked salmon?

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.

Can you put egg with salmon?

Yes, definitely! The egg and salmon pair together perfectly, and make a delicious, high protein, low calorie combination.

Egg Salad and Smoked Salmon Bagel Recipe

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Print Recipe

Tasty and colorful, Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast. A bit tangy, a bit smoky and full of flavor, they are quick and easy to prepare. And, the egg salad can be made 24 hours ahead, too!

Yield: 2 to 4 servings

Ingredients

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

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Instructions

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.
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.

Egg Salad

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

Assembly

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.

Notes

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.

Author: (From “Fresh Tastes” by Lee Clayton Roper)
Category: breakfast and brunch

(This recipe was originally posted in February of 2020 and updated with additional details in April of 2024.)

The post Egg Salad and Smoked Salmon Bagel Sandwich appeared first on A Well Seasoned Kitchen.

Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce

As soon as you take a bite of these fall-off-the-bone tender, moist Braised Beef Short Ribs slathered in a divinely delicious, slightly fiery sauce, you’re going to wonder where they’ve been all your life. And, you’ll wonder even more after you discover how easy they are to make! This Braised Beef Short Rib Recipe is a…

The post Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce appeared first on A Well Seasoned Kitchen.

As soon as you take a bite of these fall-off-the-bone tender, moist Braised Beef Short Ribs slathered in a divinely delicious, slightly fiery sauce, you’re going to wonder where they’ve been all your life. And, you’ll wonder even more after you discover how easy they are to make!

White platter holding 4 Spicy Beef Ribs with cornbread and salad in the back

This Braised Beef Short Rib Recipe is a Tender, Flavorful Winner!

Over 10 years ago, I shared a recipe for Spicy Short Ribs. Since then, I’ve given it a delicious makeover based on rounds of tweaking and testing. After rave reviews on the latest version, it’s time for an upgrade! Here’s what makes this new version of Braised Beef Short Ribs recipe a guaranteed crowd-pleaser:

Melt-in-your-mouth tenderness. We now use English-style short ribs, known for becoming incredibly tender and flavorful through slow braising, more so than their flanken-style counterparts.
Rich, caramelized flavor and nice color. Searing the ribs before braising creates a beautiful brown crust and infuses them with deep savory notes.
Sweet and savory sauce. Sautéed onions add a layer of sweetness and depth to the braising sauce, which thickens into a flavorful glaze that coats the ribs perfectly.
Extra flavor boost. The braising liquid is now prepared in the same pan used for searing (and braising), capturing all those delicious browned bits for an even richer sauce – and one less pan to clean, too!

Benefits of Oven Braising

Oven braising is a cooking technique that involves searing meat over high heat. After this initial sear, the meat is slowly cooked in a covered pan with liquid. This slow cooking process allows the tough connective tissue in the meat to break down, resulting in tender and succulent ribs. For these beef ribs, the braising technique allows them to slowly tenderize in a rich, spicy sauce.

Once you see how easy it is to braise ribs, you’ll wonder why you haven’t been doing it for years. Simply sear the ribs in a hot pan, prep the braising sauce, add the ribs, cover, and bake.

Selecting the Right Beef Short Ribs

The ideal cut of beef for braising is bone-in short ribs, as the bone adds richness and depth of flavor to the dish. Beef short ribs come in two main styles, English and Flanken:

English-style short ribs are cut parallel to the bone, with one bone per piece, and contain a larger piece of meat. They are often more tender and have a higher fat content, making them ideal for braising.
Flanken-style ribs are cut across the bone, resulting in thinner pieces of meat with several smaller bones attached.

When selecting beef short ribs for this recipe, opt for English-style ribs if you can find them. The marbling (fat distribution) within the meat, adds flavor and helps keep the ribs moist during cooking. And, look for ribs that have a bright red color and avoid those with excessive fat or a grayish hue.

If you can’t find bone-in English-style ribs, you can use either boneless or flanken-style with this recipe. Just keep in mind that they will have sightly less flavor.

Braised Beef Short Ribs Recipe Ingredients

all Braised Beef Short Ribs ingredients laid out with labels

Here are the ingredients you’ll need to make this easy recipe, all of which should be available at your local grocery store (quantities are included in the recipe card below):

Bone-in beef short ribs, preferably English cut
Vegetable oil, canola oil or other high smoke point oil
Kosher salt
Fresh ground pepper
Yellow onion
Tomato sauce
Light brown sugar
Jalapeno pepper
Garlic
Dry mustard
Cayenne pepper
Ground cloves
Ground cinnamon
Beer
Fresh cilantro, optional for garnish

How to Make Spicy Short Ribs

Here’s a detailed step-by-step guide to braising beef short ribs (more abbreviated directions are in the recipe card below):

A. Prepare the ribs

Bring to room temperature.
Take the short ribs out of the refrigerator bring to room temperature. Allowing the meat to warm up slightly before cooking ensures more even cooking throughout.
Rinse and pat dry.
Rinse the ribs under cold running water and dry with paper towels to remove any excess moisture. This step is important because it helps create a nice crust on the meat when searing.
Season.
Brush the ribs all over with vegetable oil, then generously sprinkle both sides with kosher salt and ground black pepper. The salt helps enhance the meat’s natural flavors while the pepper adds a subtle kick. And, the oil helps to form a nice crust.
Sear.
Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
Preheat oven.
Move one of the racks to the bottom third of the oven and preheat to 325 degrees.

B. Prepare the Spicy Sauce

Cook onions.
With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling.
Add remaining sauce ingredients; simmer.
Add the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon to the onions; stir well to combine. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes.
Turn off heat and stir in beer.

Braise the beef ribs in the Spicy Sauce

Add ribs to sauce.
Nestle ribs among the sauce, bone side up (fat side down), in one layer.
Cover and braise.
Cover the pan and bake until meat is very tender, around 2 to 2 1/2 hours. You can check the tenderness with a fork; the meat should easily pull away from the bone.
Remove from oven, let sit.
Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes.
Plate and serve.
Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish the ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side.

Tips for Making Perfect Braised Beef Short Ribs

Here are some helpful tips to keep in mind:

Sear the ribs before braising. Briefly cooking the short ribs over high heat before braising adds flavor and texture to the final dish. I used to skip this step, but then when I added in searing the ribs, I discovered that the resulting dish had much more depth!
Make sure ribs are dry before searing. Wet meat will tend to steam and not brown.
Place ribs correctly in braising liquid. When placing ribs in the sauce, put them bone side up (fat down) for the best flavor and moistest meat.
Don’t overcrowd the pot. When searing the short ribs, make sure not to cram the ribs in next to – or overlapping – each other. Overcrowding can cause the meat to steam instead of brown, resulting in a less flavorful end result. Work in batches if necessary to brown the ribs evenly.
Braise ribs in a covered pan. If you don’t, the sauce will mostly cook off before the ribs are tender and you’ll be left with dry meat and little sauce.
Let the meat rest before serving. Once the short ribs are braised, it’s best to let them sit at room temperature for around 10 minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful result.

Spicy Short Ribs Make Ahead Instructions

Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place the ribs and sauce in an airtight container and refrigerate.

To reheat: bring to room temperature, then cover and place in a 375-degree oven until heated through, around 30 to 40 minutes.

Braised Short Ribs and Spicy BBQ Sauce Storage

If you are making these spicy short ribs ahead or have leftovers, cool to room temperature, place in an airtight container, and refrigerate.

Braised Beef Short Rib Variations

While these ribs and sauce are delicious as is, they are also very flexible and you can modify this recipe to suit your tastes and to make it your own. Here are a few suggestions:

Use flanken-style ribs. They will cook faster; start checking after around 1 1/2 hours.
Use boneless ribs. Just keep in mind they may not hold their shape when done cooking.
Use dry red wine in place of the beer. Or, use chicken broth for a non-alcoholic version.
Add chopped celery and/or bell peppers.
Add a dash of Worcestershire sauce to deepen flavor even more.
Mix in fresh herbs like thyme.

In addition, you can vary the cooking method as well:

Slow cooker – Place seared ribs and prepared sauce in a slow cooker and cook, covered, on low for 6 to 8 hours.
Cooktop – Leave the prepared ribs and sauce on the cooktop, on medium-low to low heat, and cook for 2 to 2 1/2 hours.

Serving Suggestions for Beer Braised Beef Short Ribs

These oven-baked beef ribs are very versatile and can be served for every day or a special occasion any time of the year. Many different side dishes pair well with these short ribs. Here are a few suggestions: