Egg Salad

A simple, creamy egg salad with a little mustard and crisp lettuce on a poppy bagel.

Makes 1 sandwich · Prep 10 min · Cook 12 min

Start with 1 Poppy bagel (about 125 g each).

From bottom to top

1. BasePoppy — bottom half
2. 01
   Egg saladabout 115 g

   • 2 (about 100 g without shells) Large eggs
   • 15 g Commercial mayonnaise
   • 1/2 tsp (3 g) Prepared yellow mustard
3. 02
   Lettuce, washed and dried10 g
4. TopPoppy — top half

Before you start

1. Place the eggs in a saucepan and cover with cold water by about 2 cm. Bring to a boil, cover, remove from the heat and leave for about 12 minutes. The whites and yolks must be fully firm.
2. Cool the eggs in cold water, peel and chop. Fold in the mayonnaise and mustard. Wash and dry the lettuce thoroughly.

Make it

1. Split one poppy bagel horizontally.
2. Spread all the egg salad on the bottom half.
3. Lay the lettuce over the egg salad, close with the top half and serve.