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
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.
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.