Egg Salad
A simple, refreshing take on the classic egg salad. Served on toasted everything bagels and garnished with crunchy radishes and cucumbers.
Equipment
- 1 pot
- 1 Bowl
- 1 fork or masher
Ingredients
- 8 eggs hardboiled
- 4 tbsp mayonnaise
- 4 tbsp dijon mustard
- 1/4 tsp smoked paprika
- freshly-cracked black pepper to taste
- sea salt to taste
- 4 Everything Bagels sliced and toasted
Toppings:
- 2 radishes thinly sliced
- 1 cucumber sliced
Instructions
How to Hardboil Eggs
- Place 8 eggs in a single layer in a pot and cover with water. Over high heat, bring the water to a boil.
- Once the water is boiling, turn off the heat. Set a timer for 12 minutes.
- After 12 minutes, remove the eggs from the water. You can cool the eggs gradually by placing them on a towel or plate. To cool them rapidly, place them in a bowl of ice water until cool.
How to Make Egg Salad
- First, mash the eggs with a fork until the eggs are broken down into pieces (or until desired consistency). Add the mayonnaise and dijon mustard, and stir to combine.
- Next, add the smoked paprika and black pepper. Stir well to combine.
- Taste the egg salad to determine if you want to add salt. If desired, salt to taste.
- Chill the egg salad in the refrigerator for at least a couple of hours or until cold.
- To serve, spread the egg salad on top of the toasted everything bagel halves and top with sliced cucumber and/or thinly sliced radishes (or whatever toppings you enjoy!)
- Enjoy!