Egg, Mayo & Dill Bagel Sandwich

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6

Large Eggs

1/4 cup

Fresh Dill

1/3 cup

Mayonnaise

3 Tbsp

Dijon Mustard

1/2 tsp

Kosher Salt

1/4 tsp

Ground Black Pepper

2

Pickles

1

Bagel

or Poppy Seed Bagel

Cooking Instructions

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Step 1

Place Eggs (6) in medium saucepan and bring to a boil over high heat, remove pan from heat and cover with lid. Let the eggs sit in the hot water for 8 minutes.

Step 2

Transfer eggs to another bowl and fill bowl with enough cold water to cover eggs. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.

Step 3

Once the eggs have completely cooled, dice into small pieces and place in a medium sized bowl.

Step 4

Dice your Fresh Dill (1/4 cup) and add to the bowl with the diced eggs.

Step 5

Add Mayonnaise (1/3 cup) , Dijon Mustard (3 Tbsp) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) .

Step 6

Blend with a hand mixer for approximately 2 minutes or whip with a spatula.

Step 7

Set aside.

Step 8

Slice open the Bagel (1) and toast if desired.

Step 9

Spread the egg salad onto the open face of the bagel. Slice Pickles (2) and place on top of the egg salad.

Step 10

Refrigerate leftover egg mayo dill mix. Serve sandwich and enjoy!