Loaded Bagel Salad Recipe

Introduction

This Loaded Bagel Salad combines the fresh, peppery bite of arugula with savory smoked salmon and soft-boiled eggs. Crunchy toasted bagel pieces and a tangy homemade dressing bring everything together for a satisfying and unique salad experience.

Ingredients

• 4 oz H‑E‑B Alaskan Wild Smoked Sockeye Salmon (113 grams)
• 4 cups arugula (170 grams)
• 1 everything bagel, ripped into ~1″ pieces (105 grams)
• 3 eggs, soft boiled and halved
• 2/3 cup cherry tomatoes, halved (100 grams)
• 1/2 cup sliced cucumber (50 grams)
• 1/4 cup sliced red onion (40 grams)
• 1 tsp unsalted butter
• 1 tsp everything but the bagel seasoning (4 grams)
• 1 oz Philadelphia 1/3 Less Fat cream cheese, softened (31 grams)
• 1 tbsp dijon mustard (15 grams)
• 1 tbsp olive oil
• 1/2 tbsp white wine vinegar
• 1/2 tbsp lemon juice
• 1/2 tsp Oh My Spice! Lemon Pepper Seasoning

Instructions

1. Step 1: Whisk together the cream cheese, dijon mustard, olive oil, white wine vinegar, lemon juice, and Lemon Pepper Seasoning until the dressing is smooth. Set aside.
2. Step 2: Melt the butter in a skillet over medium-high heat. Add the bagel pieces and toss to coat them evenly with butter. Toast the bagel pieces in the skillet, flipping frequently, until they turn golden brown. Remove from heat and set aside.
3. Step 3: Arrange the arugula, sliced cucumber, halved cherry tomatoes, sliced red onion, and soft-boiled egg halves evenly between two large serving bowls.
4. Step 4: Divide the smoked salmon over the salads. Drizzle each salad generously with the prepared dressing.
5. Step 5: Top the salads with the toasted bagel pieces and sprinkle everything but the bagel seasoning on top just before serving.

Tips & Variations

• For an extra crunch, try adding toasted nuts like sliced almonds or walnuts in place of bagel pieces.
• Swap smoked salmon with smoked trout or cooked shrimp for a different seafood twist.
• If you prefer a vegetarian version, omit the salmon and add avocado slices for creaminess.
• Soft boil eggs by simmering them for 6-7 minutes, then immediately cooling in ice water for perfect texture.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. The toasted bagel pieces are best added fresh but can be kept in a sealed container for up to 2 days. The assembled salad should be eaten within a day for optimal freshness. Reheat bagel pieces lightly in a skillet before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bagel?

Yes, any bagel works well, but an everything bagel adds a nice burst of seasoning and flavor that complements the salad.

How do I soft boil eggs without overcooking?

Place eggs in boiling water and cook for 6-7 minutes exactly, then transfer immediately to ice water to stop cooking. This yields a creamy yolk and firm whites.

Loaded Bagel Salad Recipe

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★★★★★

4.9 from 106 reviews

Loaded Bagel Salad is a vibrant, fresh salad combining peppery arugula, smoked sockeye salmon, soft boiled eggs, and crunchy toasted everything bagel pieces. Tossed with a creamy, tangy dressing made of cream cheese, Dijon mustard, and lemon, this salad offers a flavorful twist on traditional bagels with lox, perfect for a light yet satisfying meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 oz H‑E‑B Alaskan Wild Smoked Sockeye Salmon (113 grams)
• 4 cups arugula (170 grams)
• 1 everything bagel, ripped into ~1″ pieces (105 grams)
• 3 eggs, soft boiled and halved
• 2/3 cup cherry tomatoes, halved (100 grams)
• 1/2 cup sliced cucumber (50 grams)
• 1/4 cup sliced red onion (40 grams)

For Toasting Bagel Pieces

• 1 tsp unsalted butter
• 1 tsp everything but the bagel seasoning (4 grams)

Dressing Ingredients

• 1 oz Philadelphia 1/3 Less Fat cream cheese, softened (31 grams)
• 1 tbsp Dijon mustard (15 grams)
• 1 tbsp olive oil
• 1/2 tbsp white wine vinegar
• 1/2 tbsp lemon juice
• 1/2 tsp Oh My Spice! Lemon Pepper Seasoning

Instructions

1. Prepare the dressing: In a bowl, whisk together the softened cream cheese, Dijon mustard, olive oil, white wine vinegar, lemon juice, and Oh My Spice! Lemon Pepper Seasoning until the dressing is smooth and well combined. Set aside.
2. Toast the bagel pieces: Heat the unsalted butter in a skillet over medium-high heat. Add the ripped bagel pieces and toss them to evenly coat with butter. Continue to toast in the skillet, flipping frequently, until the pieces are golden brown all around. Remove from heat and set aside.
3. Assemble the salad: Arrange the arugula, sliced cucumber, halved cherry tomatoes, sliced red onion, soft boiled egg halves, and smoked sockeye salmon evenly in two large bowls. Drizzle with the prepared dressing.
4. Add final toppings: Top each salad with the toasted bagel pieces and sprinkle everything but the bagel seasoning over the top right before serving to add extra flavor and crunch.

Notes

• Soft boiled eggs can be prepared ahead of time and kept chilled until ready to use.
• Use fresh arugula for the best peppery flavor and crisp texture.
• To make the salad vegan, omit the salmon and eggs, and substitute cream cheese with a plant-based version.
• Everything but the bagel seasoning can be adjusted to taste or replaced with a mix of sesame seeds, dried garlic, dried onion, and poppy seeds.
• If preferred, the bagel pieces can be toasted in the oven at 350°F (175°C) for 5-7 minutes instead of using a skillet.

Keywords: bagel salad, smoked salmon salad, arugula salad, everything bagel seasoning, soft boiled eggs, healthy salad, easy salad recipe