An easy and satisfying lunch sandwich with homemade egg salad. It takes next to no time to throw together, and it really does taste good.
Homemade egg salad, – a wonderful classic from the Danish “pålægssalat” tradition (creamy salads eaten as a topping on rye bread). It is something I have been served since I was very small, and I still love it.
Egg salad served in a bagel (or any other sandwich bread) is perfect as a proper lunch, but also works as a light evening meal. Fill it with crisp lettuce and top with, for example, a little chopped pickled gherkin, cress, green pepper or similar.
Try these other bagel recipes too:
Bagel with tuna and herb cream – click here
Bagel with chicken, turkey bacon and hummus – click here
Bagel with smoked salmon and herb cream – click here
Bagel with egg salad
Ingredients
Egg salad
- 8 eggs, hard-boiled and cooled
- 3 tbsp good mayonnaise – I use Hellmann’s
- 2 tbsp crème fraîche
- 2 tbsp chives, finely chopped
- 1 tsp curry powder, medium
- 1/2 tsp ground turmeric
- Salt and pepper
To serve
- 4 bagels
- 1 small romaine lettuce, little gem or similar
- Optional: a finely chopped pickled gherkin
Method
- Roughly chop the eggs. I use an egg slicer and slice each egg in 2 directions, – that gives nicely sized pieces.
- Stir the crème fraîche and mayonnaise together, add the turmeric, curry powder, chives and the chopped eggs, – and season to taste with salt and pepper.
- Warm your bagels, halve them and let them cool for a moment.
- Top the bottom halves of the bagels with a few crisp lettuce leaves, and spread the egg salad on top.
- If you like, sprinkle with a little extra finely chopped chives and freshly ground pepper. *You can also scatter over a little finely chopped pickled gherkin, – it gives a welcome contrast to the creamy, slightly rich texture of the egg salad.
- Finish with the bagel tops and serve immediately.
Nutrition
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