Cucumber Cool Egg Salad Recipe

Ingredients

  • FOR THE EGG SALAD

  • 4 oz Bruegger’s Cucumber Dill cream cheese*, room temperature
  • 6 hard-boiled eggs
  • 3 tbsp cucumber, peeled and minced
  • 2 tbsp mayonaisse
  • 1 tsp granulated sugar
  • 1 tsp Kosher salt
  • 1/2 tsp lemon juice
  • 1/2 tsp black pepper
  • FOR THE BAGEL CRISPS

  • 2 Bruegger’s bagels, your choice of flavor
  • 2 tbsp olive oil
  • Sea salt, to taste

Directions

Preparing the Egg Salad

  1. For hard boiled eggs: Place eggs in a medium saucepan. Cover with 1 1/2” of water. Bring to boil, then immediately remove from heat. Cover and let stand for 10 minutes. Transfer eggs to a bowl of ice water to cool.
  2. Once the eggs cooled, peel them and chop them roughly.
  3. In a bowl, combine the cucumber dill cream cheese, mayo, sugar, and lemon juice.
  4. Add the chopped eggs and minced cucumber, and mix well. Season with salt and pepper to taste.
  5. Cover and chill for 1 hour or longer.

Making the Bagel Crisps

  1. Preheat oven to 350 degrees.
  2. Cut bagels into quarters, and then slice into ¼”-1/2” pieces.
  3. Toss bagel slices with olive oil.
  4. Spread out bagel pieces on a parchment lined baking sheet.
  5. Sprinkle with sea salt.
  6. Bake for 15-20 minutes (depending on how thin and freshly baked your slices/bagels are).
  7. Let cool and place into resealable container.

Recipe by Ashleigh of A Daily Cup of Ashee Jojo blog.

*Cream cheese flavor available only for a limited time.

At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.

Back to All Recipes