These avocado egg salad bagel sandwiches are loaded up with 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
Did you make these Herby Avocado Egg Salad Bagel Sandwiches? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!
PrintHerby Avocado Egg Salad Bagel Sandwiches
These avocado egg salad bagel sandwiches are loaded up with 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
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 ½ large lemon
- 1 teaspoon Dijon mustard
- ¼ 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 ½-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.
Made this recipe? Leave a comment!