Bagel with egg salad
Lunch

Bagel with egg salad

Soft bagel filled with creamy egg salad, crisp lettuce and fresh vegetables. A classic, filling lunch that is simple to make and good in a lunchbox.

EverydayLunchFamily TimeSummerSpringWinter
Shopping List
Rate:
0.0 (0)
25 min total
4 servings
Very Easy

Ingredients

servings

  • Egg salad

    • 6 stk Eggs
    • 3 spsk Mayonnaise
    • 2 spsk Skyr or crème fraîche
    • 1 tsk Dijon mustard
    • 1 spsk Chives, finely chopped
    • 0.5 tsk Salt
    • 0.3 tsk Pepper

  • Bagel

    • 4 stk Bagels
    • 1 håndfuld Lettuce
    • 0.5 stk Cucumber, sliced
    • 1 stk Red onion, thinly sliced

Instructions

  1. 1

    Boil the eggs

    1. Place the eggs in a pot and cover them with cold water.
    2. Bring the water to a boil and boil the eggs for 8–9 minutes.
    3. Cool the eggs in cold water and peel them.
    10 min
    Medium heat
    Pot
  2. 2

    Make the egg salad

    1. Chop the boiled eggs coarsely.
    2. Mix the eggs with mayonnaise, skyr, Dijon mustard and chives.
    3. Season with salt and pepper.
    5 min
    BowlKnife
  3. 3

    Prepare the bagels

    1. Split the bagels and toast them lightly, if desired.
    5 min
    Knife
  4. 4

    Assemble the bagels

    1. Place lettuce on the bottom of each bagel.
    2. Spread egg salad and top with cucumber and red onion.
    3. Put the top on and serve.
    5 min
  5. 5

    Rest and serve

    1. Let the bagels sit for a couple of minutes before serving, so the filling settles.
    5 min

Explore more

Se flere lunch opskrifterSe opskrifter til lunchSe opskrifter til everyday

Details

Nutrition

Calories

610kcal

Protein

24g

Fat

32g

Carbs

58g

Serving Size

380g

Serving

Suggestions

  • • Works well in a lunchbox or as an everyday lunch.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Crisp vegetable sticks

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store covered in the refrigerator (egg filling separately)

Tips

Preparation

  • • The egg salad can be made the day before and kept in the refrigerator.

Cooking

  • • Cool the eggs quickly for easier peeling.

Serving

  • • Pack the egg salad separately if it is for a lunchbox, so the bagel does not get soft.

Variations

Flavor

  • Mild and creamy

Health

  • Use a little less mayonnaise, or more skyr

Method

  • Boiled

Toppings

  • Extra chives

Author

C

Camilla

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla

Most popular recipes