Loaded Egg Salad Bagel with Honey Roasted Bacon

Loaded Egg Salad Bagel with Honey Roasted Bacon

YIELD: Makes 2 servings


4 - eggs

1 T - red onion, finely minced or grated

2 T - bell pepper, finely diced

2 T - shredded carrots

1 T - chopped parsley or microgreens such as micro arugula or cilantro

3 T - mayonnaise

1/2 tsp. - mustard

salt and pepper to taste

6 - slices thick cut bacon

1-2 T - honey

2 - slices American cheese, optional

2 - bagels, sliced in half


Preheat oven to 400 degrees.

Place the bacon on a rack set over a baking sheet lined with aluminum foil. Drizzle with the honey and place in the oven for 15-20 minutes or until crispy.

Bring a large pot of water to a boil and add the eggs. Cook on high for 10 minutes and then run under cold water to stop the cooking. Allow to sit in the cold water until cool enough to handle and then peel and chop into small pieces.

Combine the mayonnaise and mustard in a bowl and add the chopped eggs, red onion, bell pepper, shredded carrots, and parsley or micro greens. Stir just until combined and season with salt and pepper to taste.

To assemble the sandwich, lightly toast the bagels and place one slice of cheese on each bottom half. Top with the egg salad and honey bacon.