This Chopped Egg Salad Bagel Is the Brunch Flex You Didn’t Know You Needed

Let’s be honest: egg salad doesn’t always get the love it deserves. But this version? She’s different. Creamy, tangy, herby—and chopped just chunky enough to feel rustic, not fussy.

Piled high on a toasty everything bagel and hiding a soft-boiled egg in the center, this chopped egg salad bagel sando is the kind of breakfast (or lunch) that makes you feel like you’ve got your life together—even if you’re still in pajamas.

It’s simple, satisfying, and just unexpected enough to make you smile. Perfect for slow mornings, quick lunches, or any time you need a little something cozy but elevated.

Dig in!

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Chopped Egg Salad Bagel with a Soft-Boiled Surprise

Ingredients

• 3 eggs

• ½ cup cream cheese

• 2 tbsp Dijon mustard

• 1 tsp hot sauce

• 1 tbsp fresh dill

• Everything bagel spice

• 1 everything bagel, halved and toasted

Instructions

1. Bring a pot of water to a gentle boil. Carefully lower in the eggs and simmer for 7 minutes. Transfer immediately to an ice bath or bowl of cold water and chill for 10 minutes. Peel the eggs gently. Set one egg aside. (Pro tip, peeling the eggs under running water helps to peel them easily)
   

2. Place 2 peeled eggs plus the remaining ingredients, cream cheese, dijon, hot sauce, everything bagel spice and dill on a cutting board. Chop the ingredients together until they’re the consistency of egg salad. I like mine coarse and chunky.
   

3. Spoon the chopped egg mixture generously onto the bottom half of your toasted bagel.
   

4. Use a spoon to make a little well and nest your soft boiled egg inside the egg mixture then top with the other half of the bagel.
   

5. Use a sharp bread knife to cut in half and enjoy!

   Enjoy!
   

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