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.
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.
Once the eggs have completely cooled, dice into small pieces and place in a medium sized bowl.
Fresh Dill (1/4 cup)
and add to the bowl with the diced eggs.
Mayonnaise (1/3 cup)
Dijon Mustard (3 Tbsp)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Blend with a hand mixer for approximately 2 minutes or whip with a spatula.
Slice open the
and toast if desired.
Spread the egg salad onto the open face of the bagel. Slice
and place on top of the egg salad.
Refrigerate leftover egg mayo dill mix. Serve sandwich and enjoy!