Skip to main Content
Food and Drink

For an Alaska spin on egg salad sandwiches, try smoked salmon

  • Author: Maya Wilson
    | Alaska From Scratch
  • Updated: April 15, 2017
  • Published April 15, 2017

Smoked salmon egg salad sandwiches (Maya Wilson / Alaska from Scratch)

This weekend, millions of eggs have all been hard-boiled, rainbow dyed, hidden in all manner of places and found again with great delight and determination.

The result is refrigerators everywhere bursting with these colorful prizes — and the prominent, sulfury smell that inevitably comes with them — leaving many to scratch their heads and wonder what to do to use up all the hard-boiled eggs. After all, there are only so many we can crack open and gobble up straight from the shell before we grow weary and very, very full.

Deviled eggs are a popular choice, albeit a somewhat tedious and often frustrating one. An easier option is your standard egg salad, made up of chopped eggs dressed with a couple of classic American condiments and some salt, pepper and paprika, sandwiched together on sliced bread.

If you've grown tired of your hard-boiled egg options, this year, I'm offering you an updated local take on the retro egg salad sandwich. Enter: smoked salmon. I've toasted everything bagels and filled them with an irresistible smoked salmon egg salad, boasting chives, lemon and sour cream. Topped with red onions and avocado, you have a mash-up of bagels and lox and egg-salad sandwich. They make a beautiful pair. This substantial sandwich can be served for breakfast, lunch or dinner.

Smoked salmon egg salad sandwiches

Serves 4

6 eggs, hard-boiled and chopped

3/4 cup smoked salmon, finely flaked

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup chives, chopped

1 tablespoon lemon juice

freshly cracked black pepper

For the sandwiches:

4 everything bagels, sliced and toasted

1/2 red onion, thinly sliced

1 avocado, sliced

lemon wedges

To a mixing bowl, fold together the hard-boiled eggs, smoked salmon flakes, sour cream, mayonnaise, chives and lemon juice until everything is well combined. Season generously with freshly cracked black pepper. Note: I did not season with salt, as my smoked salmon was plenty salty to season the egg salad. Check for seasoning and add salt if needed, to taste. Cover and chill until ready to assemble sandwiches.

To assemble, place a scoop of smoked salmon egg salad onto a toasted bagel. Top with red onion and avocado slices. Place the top of the bagel to form a sandwich. Serve with lemon wedges.

Maya Wilson lives in Kenai and blogs about food at Have a food question or recipe request? Email and your inquiry may appear in a future column.

Local news matters.

Support independent, local journalism in Alaska.