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)

Egg Salad on Homemade Onion Bagels Recipe by Successfully Gluten Free!

 I don't usually dye eggs most years - unless my kids really beg. But this year, we tried the easy baking soda with food coloring method we had heard about. It was so fun, like an art project and science project all rolled together.  I used my favorite hard boiled egg method to prep and cool the eggs before we colored them. It's so fun to see how they look after being creatively painted! Enjoy! 

Baking Soda-Vinegar Dyed Easter Eggs!

They were very serious about their egg painting. 

Baking Soda-Vinegar Dyed Easter Eggs

Note: You can make as many colors as you like. Make the following mixture for each color. 

In a small bowl, mix together: 

1 Tbsp baking soda

1-2 tsp water, to desired consistency

food coloring paste, as desired (I recommend the food coloring paste vs liquid food dyes)

Repeat, as desired, until you have a selection of colors.  We aimed for bright colors, but you can use less food coloring paste for softer, more pastel colors. Your final colored eggs will be much lighter than your dye mixes. 

Mixing together 6 bowls of baking soda and food coloring paste (with a bit of water) to paint the eggs!

Place each hard-boiled egg in a metal muffin tin.  Use the q-tips (or brushes) to paint the eggs, as desired. (You can use proper paint brushes, but we used q-tips for easy clean-up.)  Avoid overlapped colors too much so you don't end up with a muddy brown look.  

The food coloring mixtures and hard-boiled eggs, ready for painting with Q-tips (or brushes).

The very serious egg painters at work.

The final eggs, ready for the vinegar to be added!  We had stripes, polka dots, tie-dye style, swirls. 

Reaction time! (Baking soda - painted on your eggs - and vinegar when poured on top will react in an acid-base reaction and bubble.) Once you've painted your eggs, spoon or gently pour overtop each egg to create the mini volcano science experiment reaction (fun!):

~2-3 Tbsp white vinegar

Rotate gently, as needed, to make sure all the vinegar and baking soda has finished reacting/bubbling.  

The reaction after gently spooning the vinegar over the eggs. You can just add the vinegar quickly, but we think it's more fun to do one egg at a time. 

Gently pat dry the eggs.  I like to give them a little rinse under cold water and pat dry again just in case anything didn't fully neutralize during the reaction (aka, remove any excess vinegar or baking soda).  Store leftover eggs in the refrigerator before peeling and eating. Enjoy! 

Pretty dyed eggs! Yay!

Baking Soda-Vinegar Dyed Easter Eggs by Successfully Gluten Free!

Beautiful naturally dyed hard-boiled eggs!

Eggs dyed with tumeric, blueberries (boiled in water) and grape juice!  The kids had so much fun.  There are many other varieties of natural dyes you can make and use (beets, cabbage), but here are my three favorites that are nice and easy to whip together without much effort. 

Freshly dyed Easter eggs! 

Mix together the following blends for yellow, blue and purple eggs.   Soak your hard-boiled eggs in the dye for as long or short as desired.  The longer they're left in the bowls, the darker shades you can end up with.

For yellow egg dye mix together:
1 cup boiling water
1/4 cup white vinegar
2 - 3 tsp tumeric powder

For a blue egg dye:
In a small pot or in the microwave, boil together 1 cup blueberries with water to cover the blueberries.  Simmer together until the blueberries have all opened and the water has turned a nice, bright blue color.  You can leave the blueberries in the water or remove so you have ~1 cup boiling blueberry water.
Mix together:
1 cup blueberry boiling water (with or without blueberries is fine) + plus enough boiling water to have 1 cup total
1/4 cup white vinegar

For a purple egg dye mix together:
1/3 cup dark purple grape juice, heated in the microwave (you can use all grape juice, but make sure you bring it to a boil before mixing with vinegar)
2/3 cup boiling water
1/4 cup white vinegar

Let your dyes cool a bit, so they're not too hot.  Then, hard-boiled eggs can be safely dyed to the desired color.  They turn out a pretty bright yellow, pale blue and pale purple.  The longer they're left in the coloring bowls, the darker shades you can end up with. 

I love dying the eggs in colors that I feel are more natural, especially since we always eat our hard-boiled eggs! 

Just one more picture - because they're just so pretty. 

Gluten Free Naturally Dyed Hard-Boiled Eggs by Successfully Gluten Free!

Most of my life, I've precariously made hard boiled eggs by bringing the pot to a hard, rolling boil and then covering and turning off the heat, letting sit for 14-15 minutes, until cooked thoroughly.  I found it to be a terribly imprecise method (at least for me).  So, my wonderful friend Rebekah, from the Isle of Jersey wayyyyy across the Atlantic taught me this method. I love it! Works every time!

Some hard-boiled eggs after using some natural dyes with the kids.  :) 

Hard Boiled Eggs

TWO methods: 

Method 1:

In a pot, place eggs to cover the bottom of the pan.  You can use a small or large pot, depending on how many eggs you want to cook.

Fill the pot with cold water, until it reaches 1" above the eggs.  Add a dash of salt to the water.

Bring eggs to a rolling boil over medium-high to high heat.  Once the water has reached a rolling boil (i.e. bubbling a lot), lower heat to medium-high and continue boiling eggs for 10 minutes.

Drain carefully and rinse repeatedly to cool the eggs.   Once the eggs are no longer really hot, I like to fill the pot with cold water and add ice to help the eggs cool down.

Drain, then cool eggs completely in the refrigerator.   They are perfect for egg salad, deviled eggs, eating plain, etc.!

You can also use this method to make 3 or 5 minute eggs, with looser yolks for scooping out for breakfasts.

Method 2:

Let eggs rest at room temperature, until they come to room temperature. 

Bring water to a rolling boil.  Using a spoon, quickly lower each room temperature egg into the water. 

Let boil 10 minutes, lowering the heat to medium-high if it's boiling too much.  

Drain carefully and rinse repeatedly to cool the eggs.   Once the eggs are no longer really hot, I like to fill the pot with cold water and add ice to help the eggs cool down.

Drain, then cool eggs completely in the refrigerator.   They are perfect for egg salad, deviled eggs, eating plain, etc.!

You can also use this method to make 3 or 5 minute eggs, with looser yolks for scooping out for breakfasts.

Enjoy!

Gluten Free Hard Boiled Eggs Recipe by Successfully Gluten Free!