Smoked Salmon Egg Salad Sandwiches
Egg salad sandwiches, like chicken salad sandwiches, are one of those lunchtime staples that I crave only between the months of May and August and for good reason. Egg salad is a creamy cool sandwich filling that’s easy to make, customizable based on your tastes, and sparks summertime nostalgia. It’s an old-school favorite that, at least for me, summons up feel-good thoughts about warm summer days, potato chips, and cold drinks.
And while a simple egg salad made only with creamy mayonnaise and salt and pepper is delicious, it’s always nice to amp things up a bit. In this case, I piled egg salad on an everything bagel along with some smoked salmon and alfalfa sprouts. It’s one of my favorite summertime lunches.
How to Make Egg Salad
I spent many years settling for over-cooked eggs with chalky yolks rimmed with green because I didn’t understand exactly how long to boil eggs to achieve the right level of doneness – in this case, yolks that are cooked through yet with a touch of creaminess. After experimenting, I finally discovered a stovetop method that works every time. These days I use my Instant Pot because it’s faster and the eggs peel like a dream, so I thought I’d share both methods:
- Stovetop Method: For this recipe, you only need two eggs. Place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil over high heat. As soon as the water is boiling, cover the pan with a lid and remove it from the heat. Leave the eggs in the hot water for 9 to 10 minutes. While you wait for the eggs to cook, place some ice cubes and water in a bowl. Transfer the cooked eggs to the ice bath and, once they’re cool, peel them and discard the shells.
- 3-Quart Instant Pot Method: Place the rack in the Instant Pot. Pour one cup of water into the pot and place the eggs on the rack. Secure the lid, close the steam valve, and choose the high-pressure setting and set the timer to five minutes. Once the timer goes off let the steam naturally release for five minutes. Prepare an ice bath while you wait for the eggs to cook. After the steam has released for five minutes, place a towel over the steam valve (to protect your hand) and open it to release the rest of steam. Remove the eggs and place them in the ice bath. Once cooled, peel them and discard the shells.
Other Ingredients You’ll Need
- Mayonnaise: Because this salad is so simple the kind of mayo you use is important. I’m a fan of Hellmann’s – it’s rich and creamy.
- There’s just a touch of chopped red onion in the salad that adds a bit of texture and flavor.
- I love fresh dill. Its flavor is distinctive and summery, but feel free to substitute fresh parsley or basil or another fresh summer herb that you love.
- Toasted everything bagels.
- The salad is delicious as is, but adding a few slices of smoked salmon elevates from simple to special. Look for packages of smoked salmon near the fish counter at the grocery store.
- Since the egg salad is soft and creamy I like to top it with some alfalfa sprouts for some texture. You could trade out the sprouts for some crisp lettuce like romaine if you don’t like sprouts.
I like to boil the eggs ahead of time (they keep for up to a week in the fridge), so its very easy to just chop them up, make the salad, and pile everything onto the bagels. Egg salad sandwiches, a glass of iced tea and some salt and vinegar chips on the side is pretty much my idea of a perfect summer lunch.
Happy sandwich-making 🙂
More Summer Sandwiches
Creamy egg salad piled on everything bagels along with smoked salmon and alfalfa sprouts. These smoked salmon egg salad sandwiches are a favorite summertime lunch.
- 2 hard-boiled eggs, chopped (see notes)
- 1 tablespoon chopped red onion
- 2 tablespoons mayonnaise
- 1 teaspoon chopped fresh dill
- 2 pinches kosher salt
- 1 pinch black pepper
- 2 everything bagels, toasted
- 4 slices thin-sliced smoked salmon
- 1/2 cup alfalfa sprouts
- In a small bowl, combine the chopped eggs, onion, mayonnaise, dill, salt, and pepper.
- Place two slices of salmon on one half of each bagel. Top with the egg salad, alfalfa sprouts, and the other bagel half.
3-qt Instant Pot Hard-Boiled Eggs: First, prepare an ice bath for the eggs to cool them quickly after they are cooked. Place the wire rack in the Instant Pot. Add 1 cup of water and place the eggs on the rack. Secure the lid, close the steam vent, and cook the eggs using the high-pressure setting for 5 minutes. Once the timer goes off let the steam release naturally for 5 minutes. Cover the steam valve with a towel and open it to quickly release the rest of the steam. Transfer the eggs to the ice bath. Once cooled, peel the eggs and discard the shells.
Stovetop hard-boiled eggs: Prepare an ice bath for the cooked eggs. Place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil over high heat, cover the saucepan with a lid, and take the pan off the heat. Leave the eggs in the covered pan for 9-10 minutes. Transfer the eggs to the ice bath. Once cooled, peel the eggs and discard the shells.
- Serving Size: 1 sandwich
- Calories: 590
- Sugar: 7.5g
- Sodium: 1914.7mg
- Fat: 23.3g
- Carbohydrates: 54.1g
- Fiber: 2.3g
- Protein: 38.8g
Keywords: egg salad
This egg salad sandwiches recipe was first posted in 2009. The post, recipe, and photos have been updated.