I actually have never been a huge fan of egg salad, but the combination of the egg with just a touch of dill relish on a homemade onion bagel - toss on some micro greens or lettuce - and it's so delicious. These homemade gluten-free onion bagels have quickly become a favorite. They're so versatile - perfect for breakfast, lunch or dinner! Also, it's a great meal to make with the leftover dyed Easter eggs. Enjoy!
Delicious egg salad on bagel sandwich, assembled with freshly made GF onion bagels.
Egg Salad on Homemade Onion Bagels
Prepare hard-boiled eggs. This recipe is for 6 hard-boiled eggs, but it can easily be adjusted. Once they've been boiled and then rinsed in cold water, transfer them to cool complete in the refrigerator.
Prepare a batch of delicious homemade onion bagels. This recipe can be piped to make two pans of 12 mini bagels, if you like a smaller bagel. Or, you can pipe them larger. I find it's a very forgiving recipe in terms of bagel size, just cook them to a nice golden brown. Also, please use rapid-rise/quick yeast!
Fresh from the oven - 24 small-sized onion bagels. Yum!
To prepare the egg salad, chop together using a pastry cutter:
6 hard-boiled eggs, peeled & rinsed (to remove any excess shell)
2-3 Tbsp mayonnaise (or more, to taste)
2-3 tsp dill relish (if you don't have any pickle relish, you can finely mince dill pickle and add 1 Tbsp)
salt & pepper, to taste
Rinse and dry:
micro-greens (like arugula) OR greens of your choice
Assemble your onion bagel sandwich by slicing the bagel in half and topping with egg salad and fresh greens. You can toast the bagel, if desired. I usually don't toast freshly made bagels, but do toast the leftover bagels that have been sliced and frozen. Enjoy!
Egg salad with greens on a homemade GF onion bagel with mini baked smashed potatoes on the side. (boiled mini potatoes, smashed each with the bottom of a glass, drizzled with olive oil, topped with salt & pepper and roasted at 425 F until golden)
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