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Prep Time Cook Time Yields
20 min 15 min 4


  • 8 eggs
  • 1/4 cup (60 mL) mayonnaise
  • 2 tbsp (30 mL) Greek yogurt
  • 1 tbsp (15 mL) Dijon mustard
  • 1 stalk celery, finely diced
  • 1 green onion, thinly sliced
  • 1 tbsp (15 mL) finely chopped fresh dill
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 3/4 tsp (4 mL) each salt and pepper, divided
  • 1 avocado, halved, pitted, peeled and sliced
  • 1 tbsp (15 mL) lemon juice
  • 4 bagels, split and toasted
  • 1 cup (250 mL) arugula
  • 8 slices P’tit Quebec Swiss Slices
  • 8 tomato slices


  1. Preheat broiler. Place eggs in single layer in large saucepan; pour in enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; remove from heat. Cover and let stand for 10 minutes; drain and rinse under cold water. Peel and chop eggs. Let cool completely.
  2. In bowl, stir together mayonnaise, yogurt, mustard, celery, green onion, dill, parsley, and 1/2 tsp (2 mL) each salt and pepper. Fold in eggs; set aside.
  3. Mash together avocado, lemon juice, and remaining salt and pepper.
  4. Place toasted bagel halves on foil-lined baking sheet. Spread each half evenly with mashed avocado. Top with arugula, egg salad, P’tit Quebec cheese slice and tomato slice.
  5. Broil for 2 to 3 minutes or until cheese starts to melt.

Tip: Use plain, sesame seed, poppy seed or everything bagels as preferred or substitute English muffins.