Easy Egg Salad Bagel Sandwich


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I love hiking. It’s one of my favorite ways to detach, relax and unwind. Especially in the world of food blogging, I find myself regularly attached to electronic devices including laptops, cameras, phones, tablets, etc. Every so often, I have intense urge to tap out of technology and get out into nature.

Hiking is the perfect solution for me. While I still have my phone, and I definitely have my camera, not having internet does wonders. Plus, a little physical activity, a little sun, and a little river time helps me recharge.

This past weekend, we decided to take our annual 4th of July hike along the South Yuba River and spend some time near Grass Valley and Nevada City. The hike was glorious. We saw no one else on the trail for the 10 mile stretch, and we had our own private access to the river. But I still made a friend 🙂

Besides the actual hiking, one of my favorite parts of getting out in nature is the food I get to bring along. No surprises there. This hike used up a lot of leftovers which are some of my favorite foods to play with!

I’d made a bunch of dips and spreads for the holiday weekend so we had hummus, pesto, zucchini dip, and egg salad leftover. Plus cheese, crudite, fresh fruit, olives and cornichon. What better way to put it all to good use besides 1) a sandwich and 2) working up a good appetite?

This egg salad bagel sandwich was the perfect medium! Bagels hold up to spreads and dips and egg salad much better than traditional sandwich bread. This egg salad bagel sandwich is no exception! For our hike, I added hummus and cheese to the bagel sandwich, giving it a little extra oomph for the day.

I often pack sandwich additions to let my hiking partners select their favorite add-ins to this egg salad bagel sandwich. This time, we had sliced cucumbers, radishes, and tomatoes. The vegetables with high water content like the cucumbers and tomatoes, are nice to store separately so they don’t make your bread or bagel squishy. (Let’s be honest, the other stuff in my day pack does a well enough job of that!)

Then we had an assortment of fruit, pickles, and olives to accompany the egg salad bagel sandwich. I love fresh fruits and vegetables on day hikes because it’s a great way to rehydrate! Something about juicy berries from the farmers market and salty pickles just hit the spot.

We usually stop at a local brewery as our post-hike tradition, but this year we had to change it up a little given the holiday closures. Instead, we feasted on a delightful strawberry rhubarb pie from the local Briar Patch Food Co-op when we got back to the parking lot. In retrospect, I may like this pie tradition more…

Egg Salad Bagel Sandwich

An easy bagel sandwich with egg salad that’s perfect for lunch! Bagels, egg salad, lettuce, and voila!- a sandwich.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6 sandwiches


  • 1 recipe egg salad
  • 6 whole wheat bagels
  • 12 whole lettuce leaves


  1. Cut bagel in half. Toast to desired crispness.
  2. Spread egg salad on one half of the toasted bagel.
  3. Top with lettuce leaves and other half of bagel.
  4. Repeat with other bagels and remaining ingredients.

Recipe Notes


The egg salad can be made ahead of time. Make a double batch to have leftovers for this egg salad bagel sandwich.


Opt for your favorite gluten free sandwich bread or wrap for this egg salad bagel sandwich.


This egg salad bagel sandwich would also be great with a slice of juicy tomato, sliced radishes or even a little hummus spread.

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