If you don't have hard boiled eggs on hand, start by hard boiling 4 eggs.
Peel the hard boiled eggs and separate the egg yolks from the egg whites.
Mix the egg yolks with the mayo and everything but the bagel seasoning until super creamy. Chop the egg whites finely and add them to the egg yolk mixture.
Scoop half of the mixture onto your sandwich bread, top with a crunch piece of lettuce and enjoy!
Notes
Store any leftover egg salad it in the fridge for up to 5 days. I like to make a double recipe when I make it. I use half the day I make it and then the other half 2 or 3 days later.When choosing bread for this sandwich, either stick with a classic sandwich bread, or use a toasted piece of sourdough or other crusty bread for added texture.Crunchy lettuce is best on an egg salad sandwich. I like to use iceberg, but use what you like the best.