Egg Salad Bagel - Recipe by Amelia Wasiliev
Ingredients
6 large eggs
2 scallions, halved and thinly sliced
1 large handful of dill, chopped
1 Tbs Dijon mustard
3 Tbs mayonnaise
4 bagels of choice
2 Tbs butter
85 g snow pea or alfalfa sprouts
Sea salt and black pepper
Method
Bring a small saucepan of water to a boil. Once the water is boiling, use a spoon to carefully lower in each egg. Boil the eggs for 7 minutes before removing and running under cool water to stop the cooking process.
Peel the eggs and add to a mixing bowl with the scallions, dill, mustard and mayonnaise. Using a fork, mash the eggs and mix together until everything is combined. Season well with salt and pepper.
Depending on the freshness of the bagels, you can just slice them in half, or if frozen, toast the bagels and spread both sides with butter. Layer the base of each bagel with 2 large spoonfuls of the egg mix, then top with the sprouts and the top half of the bagels.
Slice in half before serving.
