Deconstructed Bagel and Egg Salad
with creamy garlic-lemon dressing
We turn these classic breakfast ingredients into a salad that's perfect for a summer night. Tied together with a creamy dressing that's full of zing, you'll love how satisfying and tasty this light meal is.
Ingredients
- Eggs - 4
- Bagels - 2 , torn up
- Onions, red - 1/4 cup , sliced
- Cucumbers - 8 oz , sliced
- Tomatoes, grape - 10 oz , halved
- Lettuce, romaine - 8 oz , chopped
- Beans, cannellini or white (15 oz / 397g) - 1 can , drained and rinsed
- Garlic - 1 clove , minced
- Capers - 1 Tbsp , chopped
- Lemon juice - 2 Tbsp
- Vinegar, white wine (sub red wine) - 4 tsp
- Mustard, dijon - 4 tsp
- Creme fraiche - 2 Tbsp
- Honey - 2 tsp
Prep
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Hard boil eggs - Place eggs in a saucepan, and cover by 1” / 2.5cm of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 4 days ahead)
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Make bagel croutons - Heat oven to 400F / 204C. Tear up bagels into bite-sized pieces and spread out onto a sheet pan. Bake for 8 to 10 minutes, until croutons have crisped up.
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Make dressing - Chop garlic and capers. Mix with lemon juice, vinegar, mustard, creme fraiche, and honey. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
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Red onions - Prep as directed. (Can be done up to 4 days ahead)
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Cucumbers / Tomatoes / Romaine lettuce - Prep as directed.
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White beans - Drain and rinse.
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Make
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Toss 3/4 of dressing with romaine, cucumbers, tomatoes, and red onions. Divide salad up and then top with beans, chopped eggs and croutons. Drizzle with remainder of the dressing. Enjoy!
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