Weeknight Dinner: Bagel Egg Sandwiches with Arugula and Pickles
These bagel sandwiches are like a deconstructed deviled egg—bold, creamy, and packed with flavor in every bite. Toasted bagels are layered with jammy eggs, peppery arugula, tangy pickles, and a generous smear of a horseradish dijon sandwich spread. Easy to make, satisfying to eat, and perfect for breakfast, lunch, or dinner!
Adapted from Smitten Kitchen
Serves 4
Ingredients
1/2 c mayo
2 tbsp dijon mustard
2 tbsp prepared horseradish
Salt and freshly-ground black pepper
4 bagels, split and toasted
4 hard boiled eggs, peeled and sliced
Bread and butter pickles
4 c fresh arugula
Directions
Make sandwich spread: In a small bowl, mix together mayo, dijon mustard, and horseradish. Season to taste with salt and pepper.
Assemble: For each sandwich, generously coat both sides of the bagel with sandwich spread. Arrange sliced egg on the bottom half of bagel and season with salt and pepper. Add pickles, a handful of arugula, and top half of bagel. Repeat with remaining sandwiches.
