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
  1. Effortless Elegance: Toasted Bagels with Egg Salad and Smoked Salmon
  2. Smoked Salmon Egg Sandwich Ingredients
  3. How to Make Egg Salad
  4. How to Assemble a Smoked Salmon Bagel with Egg Salad
  5. Additional Toppings or Variations
  6. Serving a Smoked Salmon Egg Salad Bagel
  7. Salmon Egg Salad Bagel FAQs
  8. Egg Salad and Smoked Salmon Bagel Recipe

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

  1. 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.)
  2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
  3. 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.
  4. When the timer goes off, immediately release the pressure, following the “quick release” method.
  5. 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.
  6. Remove from water and pat dry.

Hard-boiled eggs – Stovetop method

  1. 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.
  2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
  3. 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.
  4. Remove from water and pat dry.

Assemble Egg Salad

  1. Remove shells from hard-boiled eggs.
  2. Chop eggs and place in a medium mixing bowl.
  3. Stir in mayonnaise, mustard, onion and chives.
  4. 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.

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

Egg Salad and Smoked Salmon Bagel Recipe

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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

Instructions

Hard-boiled eggs – Instant Pot method

  1. Let eggs sit at room temperature for 20 to 30 minutes. (See Note below.)
  2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
  3. 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.
  4. 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

  1. 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).
  2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
  3. 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

  1. Remove shells from hard-boiled eggs.
  2. Chop eggs and place in a medium mixing bowl.
  3. Stir in mayonnaise, mustard, onion and chives. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary

Assembly

  1. Lightly toast the bagel halves, then spread egg salad mixture on each half.
  2. 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.

Smoked Salmon

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to…

A Couple Cooks – Recipes worth repeating.

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

Smoked Salmon

One of the best delicacies in the world is smoked fish! Typically we buy it since it’s so widely available in the grocery store, but got an outdoor smoker? You can make your own at home. Now that we have a smoker, Alex has spent a while honing this method. Here’s our best smoked salmon recipe that’s out of this world good. It has a tender, buttery texture and a rich, smoky flavor that is undeniably irresistible. Here’s how to smoke salmon!

Equipment and ingredients for smoked salmon

It might sound daunting, but it’s very simple to make your own smoked salmon at home. You’ll need an outdoor smoker, but other than that there’s no special equipment required. Here’s what you’ll need to smoke salmon:

  • Outdoor smoker of any brand
  • Smoking chunks or chips: we like to use a combination of cherry and hickory wood
  • Salmon fillets: skin on! Use wild caught if possible.
  • Brown sugar
  • Onion powder
  • Garlic powder
Smoker

How to smoke salmon

Smoked salmon is simple: the most important thing you’ll need for this recipe is time. You’ll need to prepare the salmon the day before you want to smoke using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor (which can happen with a wet brine or marinade). Here’s how to smoke salmon:

  1. The day before (dry brine): Sprinkle the salmon fillets with salt, brown sugar, onion powder, and garlic powder (see the recipe below for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
  2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

Tips on outdoor smokers and pellets

Any outdoor smoker is suitable for this recipe. Keep in mind that the timing can vary based on the thickness of your salmon fillet and your specific smoker. We use a temperature-controlled smoker from Masterbuilt, which works wonderfully. But you can use any brand like Traeger or others, including both manual and automatic smokers.

Feel free to explore different woods to find your favorite flavor. While a lighter fruit wood is a popular choice for salmon, we favor a slightly more robust flavor with a mix of cherry and hickory. For a consistent smoke throughout the cooking process, we layer chunks of wood with charcoal in our smoker.

Why it’s better homemade

Smoked salmon from the store can be incredibly delicious, and we’ve found some great brands. However, homemade salmon is like taking 10 steps up. The flavor is beautifully intense, and you can vary the flavors depending on the wood you use. You can also vary the seasonings according to your liking.

You’ll find when you serve it, no one will be able to resist this smoked salmon! It did not last long at our house.

How to smoke salmon

Hot smoked vs cold smoked (lox)

This smoked salmon recipe is for hot smoked salmon. Hot smoking flavors the salmon and cooks it at the same time, whereas cold smoking imparts flavors without fully cooking it. Cold smoked salmon is typically cooked at 90°F. This gives cold smoked salmon (lox) a buttery, smooth texture whereas hot smoked salmon is flaky and cooked through.

Flavor variations

There are lots of ways to vary this smoked salmon recipe. You can use lighter smoking chips like apple or cherry to have a more subtle flavor. We’ve tried this recipe with simple salt and pepper and it tastes great too! But to us, the brown sugar is essential for bringing out the earthy flavor of this fish.

Storage info

How to store homemade smoked salmon? Place it in a sealed container or plastic bag and refrigerate it for up to 10 days. You can also freeze it for up to 1 month (we haven’t tested this, because it’s eaten too quickly in our house!).

Smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers:

This smoked salmon recipe is…

Gluten-free, dairy-free and pescatarian.

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Smoked Salmon

Smoked Salmon Recipe


  • Author: Sonja Overhiser
  • Prep Time: Overnight
  • Cook Time: 1 hour
  • Total Time: 59 minute
  • Yield: ¾ pound

Description

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.


Ingredients

  • 3/4 pound salmon fillets, skin on (wild if possible)
  • 2 teaspoons kosher salt
  • 1 teaspoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Smoking chips: we like a mix of cherry and hickory

Instructions

  1. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight. 
  2. The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days. 

Notes

If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.

  • Category: Essentials
  • Method: Smoked
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Smoked salmon, smoked salmon recipe, smoked salmon recipes, how to smoke salmon

A Couple Cooks - Recipes worth repeating.