These bagel sandwiches are loaded up with avocado egg salad, fresh herbs, cream cheese, and all your favorite toppings. The dreamiest breakfast ever!
Breakfast sandwiches are my love language. Kyle makes the best fried egg sandwich in all the land, and I crave it at least once a week. I’m all about a classic BEC, too. Sausage biscuit? Yes. But sometimes I want to scratch that breakfast sandwich itch while also, ya know, eating vegetables.
Enter this perfect creation.
Egg salad re-imagined, tossed with creamy, herby avocado dressing. A big stack of vegetables. A schmear of cream cheese and a toasty everything bagel for good measure. It’s what dreams are made of. Plus it comes together in 20 minutes or less, meaning you can enjoy this for breakfast on any ol’ day of the week.
To make this even quicker, you can boil your eggs the night before and leave them, shell on, in the refrigerator overnight. Then, when it comes time to eat, just throw together the egg salad, toast a bagel or two, and top the whole shebang with your favorite veggies. You can even make the avocado dressing in the food processor to bring this together in a flash.
If you’re the only one enjoying this breakfast, store leftover egg salad in an airtight container with plastic wrap pressed tightly against the surface. It will keep in the fridge for a day or two.
More indulgent breakfast recipes:
Bruschetta Avocado Toast
Bananas Foster French Toast
Apple Cinnamon Baked Oatmeal
If you make these Herby Avocado Egg Salad Bagel Sandwiches, don’t forget to leave a rating and a comment below, and tag me on Instagram @feelinwhisky!
PrintHerby Avocado Egg Salad Bagel Sandwiches
These bagel sandwiches are loaded up with avocado egg salad, fresh herbs, cream cheese, and all your favorite toppings. The dreamiest breakfast ever!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 4 large eggs
- 1 large, ripe avocado, pitted
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice, from about 1/2 large lemon
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Pinch of freshly cracked black pepper
- 2 everything bagels
- 2 ounces (4 tablespoons) cream cheese or neufchâtel cheese
- Some fun toppings: greens, cucumbers, red onion, etc.
Instructions
- Hard boil the eggs: Bring a medium pot of water to a boil over medium-high heat. While the water is coming to a boil, make an ice bath: Place a few ice cubes in a small bowl, fill it with cold water, and set it aside. Using a slotted spoon, gently lower the eggs into the boiling water and boil for 10 minutes. Use the slotted spoon to transfer the eggs out of the boiling water and into the ice bath. Set aside to cool completely.
- Make the avocado dressing: In a medium bowl, mash the avocado with a fork or potato masher until smooth. Add the herbs, lemon juice, Dijon mustard, salt and pepper, and stir until combined.
- Assemble the egg salad: Once the eggs have cooled, peel them, rinse them, and dice them into 1/2-inch pieces. Add the eggs to the bowl with the avocado dressing and stir to combine.
- Build the sandwiches: Toast the bagels until crisp and golden-brown. Top one half of each bagel with the egg salad, then spread the other half with cream cheese. Add your favorite toppings (I’m partial to greens, cucumbers, and sliced red onion), then close up the sandwiches and dig in.
Keywords: egg salad, avocado, bagel, cream cheese, breakfast recipe, brunch recipe
A few years ago, bagels were one of my “never” foods. If I ever dared to indulge in something that existed purely for its flavor, not its nutritional value, I was stricken with guilt for days afterward. I think I ate <1 bagel per year throughout my early twenties.
But somewhere down the line, not too long ago, something changed. I decided that I’d rather eat a bagel and be happy than eat one and be sad. Or not eat one at all. When I started this blog, I never deigned to think I’d share a recipe that featured a bagel front and center. Frankly, I’m happy that’s changed.
I still struggle with feelings of guilt from time to time.
It’s hard not to assign morality to food when you’ve been bombarded with it your entire life. There’s no such thing as a “guilt-free,” “skinny,” or “clean” food. It’s all just food. Some foods have more nutritional value than others, but they all have their own place at the table. No guilt required.
It’s a tough line to walk as a food blogger. I want to encourage people to eat more vegetables and cook more from scratch. In the long term, it’s better for our health and for the planet. But here’s an important distinction: it doesn’t have to be ALL the time. Add more vegetables to your plate when you can. Make pasta sauce from scratch when you can. It all adds up.
This is something I failed to understand for years. I was so deeply obsessed with my appearance that any less-than-perfect food choice felt disastrous. I preached about balance, but I knew nothing of it. Every pizza night or birthday cake or round of drinks had a days-long effect on my mental health.
I’ve finally started to learn about balance — REAL balance — and to embrace it in my everyday habits. Still, though, I often consciously think about it. I haven’t been able to let go of the training wheels yet. Bagels still carry shame sometimes. But I’m learning to let it go. Life is simply too short to let food guilt take away your joy.
Cucumber & cream cheese is a vastly underrated combination. 10/10 deliciousness.
For real tho. Would literally just eat cucumber and cream cheese sandwiches. Yet another reason we both belong in the UK.