📖 Instructions

1. First, prepare the egg salad. In a large bowl, whisk together 2 large eggs with a teaspoon of Dijon mustard, salt and pepper. I always add a pinch of garlic powder for an extra zing; you can try it too!
2. Heat a small saucepan over medium heat. Add a tablespoon of olive oil and, once hot, gently pour in the egg mixture. Stir occasionally. Once cooked through, remove from heat and set aside to cool completely. This step is super important to avoid a runny, unappetizing mess. Trust me on this one!
3. While the eggs are cooking, wash and chop the lettuce. I prefer to use a crisp, fresh head of Iceberg lettuce, but any kind will do. Just make sure its fresh and not wilted. Nobody wants a sad-looking lettuce on their bagel!
4. Once the eggs have cooled, chop them finely. Don't over-chop them or they'll turn to mush. You want little pieces, not tiny specks. Add 3-4 tablespoons of mayonnaise to the eggs and gently stir to combine.
5. Add a tablespoon of chopped fresh dill, a touch of salt, and a generous amount of freshly cracked black pepper. Stir gently. Dill is key here. I love the taste. If you don’t have it at hand, just skip it—it’s fine!
6. Carefully spread the egg salad onto the bottom half of your toasted or untoasted bagel. I personally prefer untoasted bagels for this specific recipe; I just love that soft texture. But hey, it's your bagel. You decide!
7. Top with the chopped lettuce and then add the top half of the bagel. Slice in half, and then you're done!
8. Serve immediately and enjoy this delicious, homemade meal that takes less than 20 minutes to make!