Egg Salad with Avocado on a Bagel
Author: Master Chef
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Egg salad, on its own is usually bland and boring, to say the least. Many European chefs use it simply as a spread for other things on sandwiches. Here, we've taken it to a new dimension, replacing mayonnaise with avocado. This flavorful blending, with caramelized onions to provide added aromatic qualities provides an extraordinary blending of flavors and a sublime result. This luscious sandwich may also be served on a roll, such as a Kaiser, or on a dark bread like pumpernickel.
  • yellow onion, sliced thin
  • butter
  • a pinch garlic salt
  • 2 hard boiled eggs
  • avocado, pitted, skinned
  • black pepper, freshly ground
  • Havarti cheese
  • lettuce, Romaine
  • tomato, sliced
  • mayonnaise
  • a bagel, sliced in half, horizontally
  1. First chop up some onions and put them in a pan with some butter on medium heat to saute while you work on the rest of the sandwich.
  2. Chop up your avocado, and eggs and mix them together in a bowl and add garlic salt and pepper to taste. Once your onions have finish caramelizing and cooled, add them to the mix. Dice one or two slices of tomato, adding these to the mix and you are ready to make your sandwich.
  3. Open the bagel, spreading each side with some mayonnaise. On the bottom half of the bagel, place a thin layer of lettuce. Place a heaping spoonful of the egg salad mixture on the lettuce, then layer of Havarti cheese, thinly sliced.
  4. Top with a layer of thinly sliced tomato and another layer of lettuce, then cover with the bagel top.
  5. You may cut the bagel in half vertically, if you wish.
  6. Serve with some of the salad mixture served in the hollowed shell of the avocado.
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