Smoked Salmon Egg Salad

smoked salmon egg salad

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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


  1. In a small bowl, combine the chopped eggs, onion, mayonnaise, dill, salt, and pepper.
  2. 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.