Soft eggs, sharp pickles, a bit of lemon and moreish toasted bagels – all the good stuff in one bite.
Hey Lolly
Some lunches land right in that sweet spot between effort and ease. These chopped egg salad bagels are creamy, zingy, just put‑together enough to feel good, without turning into a project. Think soft eggs, tangy labneh instead of mayo, crunchy dill pickles, lemon for brightness, and a handful of rocket to balance it all out.
A Better Kind of Egg Salad
Most egg salads lean heavy, too much mayo, not enough spark. Labneh flips that around. It’s creamy but clean, adding depth without weighing things down. Then you’ve got the dill pickles keeping it lively and the lemon cutting straight through, tying everything together.
The rocket isn’t just for colour; that peppery edge keeps the whole thing in check.
Ingredients That Egg Salad Bagels Better
A few smart choices take this chopped egg salad bagel from everyday to addictive:
- Eggs – soft‑boiled for that jammy centre and gentle texture.
- Labneh – tangy, thick, a little salty; Greek yoghurt can step in if needed.
- Dill pickles – proper ones with crunch and bite.
- Lemon – fresh juice only (no shortcuts).
- Rocket – peppery and a little wild.
- Bagel – seeded for texture, slightly toasted for structure.
How to Bring It Together
Chop your eggs roughly, you want some texture. Mix with labneh, chopped pickles, lemon juice, salt, and pepper until creamy but not mushy. Toast your bagel, layer in the rocket, and load it up. Don’t worry if it threatens to spill, that’s part of the process!
Eat it straight away, while the bagel’s still warm and the mix is cool. No neat bites here, just a really good mess.
Make It Yours
Optional but excellent, a handful of crushed crisps for crunch, a spoon of chilli crisp for heat, thin slices of avocado for richness, or quick-pickled onions for sharpness.
If this is your kind of thing, creamy, punchy, a little bit messy, then the Sun-Dried Tomato Chutney and Cheddar Sausage Rolls are well worth a look too!
Ingredients
For the egg salad
- 4 large free-range eggs
- 3 tbsp labneh
- 2 tbsp dill pickles roughly chopped
- 2 spring onions finely sliced
- 1 tbsp lemon juice
- ½ lemon zested
- Salt and black pepper to taste
To assemble
- 2 seeded or everything bagels split and lightly toasted
- 2 handfuls rocket
Instructions
Cook the eggs
- Bring a pan of water to the boil. Lower in the eggs and cook for 7–8 minutes, until the whites are set and the yolks are still slightly soft. Cool under cold water, then peel.
Chop the filling
- Roughly chop the eggs on a board, keeping them chunky rather than mashed. Add the chopped dill pickles and spring onions.
Mix the egg salad
- Add the labneh, lemon zest, lemon juice, salt and black pepper. Gently fold everything together until creamy but still textured.
Toast the bagels
- Lightly toast the bagels until warm and just crisp at the edges.
Assemble and serve
- Layer rocket onto the base of each bagel, then pile the chopped egg salad generously on top. Add the bagel lids, press lightly and serve straight away while the bagels are still warm and the filling is cool and creamy.
Notes
Hey Lolly Kitchen Notes
- Keep the eggs slightly soft — it gives the filling its creaminess without needing mayo.
- Chop, don’t mash. Texture is everything here.
- Labneh brings a tangy freshness that keeps this lighter than a classic egg salad.
- Dill pickles do the heavy lifting, so use ones with proper crunch and bite.
- If it looks a bit overfilled, you’ve done it right.
- Best eaten straight away — this isn’t one to leave sitting around.
