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Chopped Egg Salad Bagels with Labneh and Dill Pickles

Chopped Egg Salad Bagels with Labneh and Dill Pickles

Soft-boiled eggs chopped with creamy labneh, dill pickles, spring onions and lemon, piled into toasted bagels with peppery rocket. A quick, fresh, high-protein lunch with plenty of crunch and tang.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Lunch, Snacks
Cuisine: Modern Mediterranean
Keyword: bagel recipes, chopped egg salad bagel, creamy egg salad, dill pickle recipes, easy brunch ideas, egg salad bagel, healthy bagel filling, high protein lunch, labneh egg salad, lemon recipes, no mayo egg salad, quick lunch recipes, rocket salad recipes, savoury brunch ideas, soft boiled eggs
Servings: 2
Calories: 520kcal
Author: Hey Lolly

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.

Nutrition

Calories: 520kcal
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