Skittle68
Sous Chef
I'm having a craving for an egg salad sandwich but I don't have any bread. Do you think it would be ok on an onion bagel or do you think it would be too tough for the delicate filling?
Egg salad on an onion bagel?
- Thread starter Skittle68
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Slice the bagel into 3 pieces and slather it with butter and egg salad..Yum, yum,yum
kades
OP
OP
Skittle68
Sous Chef
kadesma said:Slice the bagel into 3 pieces and slather it with butter and egg salad..Yum, yum,yum
kades
Mmmmmmm good idea! Too bad I was too impatient to wait!! I poke a hole in the large end of the egg, drop directly into boiling water, and reduce heat to low. Eggs stay covered for 10 min, then are plunged into ice water until chilled. Eggs prepared this way are very tender and easy to peel. I chop them and mix them with half mayo, half miracle whip, a couple tablespoons of minced onion, minced pickles, and minced celery, a dash of paprika, and a tiny bit of mustard. Usually I use bread, but this time I served open faced on an onion bagel, with lettuce tomato, and some fresh ground pepper. Yum!!
Andy M.
Certified Pretend Chef
OP
OP
Skittle68
Sous Chef
Andy M. said:
Great flavor- but I'm glad I decided to do open faced. I think it would have just gotten too squished otherwise
Andy M.
Certified Pretend Chef
Great flavor- but I'm glad I decided to do open faced. I think it would have just gotten too squished otherwise
Open faced solves the problem. The rule of thumb is softer fillings need softer bread.
Barbara L
Traveling Welcome Wagon
That is what I was going to suggest, but it looks like you beat me to it.Great flavor- but I'm glad I decided to do open faced. I think it would have just gotten too squished otherwise
Kayelle
Chef Extraordinaire
Sounds yummy! I regularly put tuna salad on a toasted open faced bagel. I always use boiled eggs in the tuna so who's to say if it's "egg salad with tuna" or "tuna salad with egg". I must have lots of fresh ground pepper on the top.
See what you started? Heading for the kitchen.
See what you started? Heading for the kitchen.
CharlieD
Chef Extraordinaire
I alltogether do nto get the doublesided sandwiches. Too much bread, not enough filling.
Uncle Bob
Chef Extraordinaire
CharlieD
Chef Extraordinaire
Aha, that sounds better.
Great flavor- but I'm glad I decided to do open faced. I think it would have just gotten too squished otherwise
I usually make my egg or tuna salad open faced. No squishing, and no guilt if I decide to have another.
Sir_Loin_of_Beef
Chef Extraordinaire
It sounds a lot better than tuna salad on a cinnamon raisin bagel.
Andy M.
Certified Pretend Chef
I've never cared for bagels as a sandwich material. A real bagel is a tough chewy bread and that makes it difficult to manage as part of a sandwich. I just stick with cream cheese and lox.
+1 (or gravad laks)
CharlieD
Chef Extraordinaire
I remeber visiting Carnegy Deli in NY, I ordered bagela and cream cheese and lox. Wow, what they brouth to me was probably 7or 8 inches tall. That is how much lox there wes. I almost fell of my chair.
Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
mate if I eat an egg salad on an onion bagel there will be no reason to report back, you will hear me over there.
mate if I eat an egg salad on an onion bagel there will be no reason to report back, you will hear me over there.
I eat just about everything on an open-faced bagel - except two all beef patties, etc. lol. Lately I've been buying bagel thins, but prefer more substance, & the plethora of flavors - cheddar, pumpernickle etc. that I buy from the Bakery.
One of my favorites is artichoke tuna melts with provolone.
Sir_Loin_of_Beef
Chef Extraordinaire
I like Sandwich Thins for breakfast sandwiches instead of abiscuit or English muffin, but I hate bagel thins. They get crispy when you toast them and bagels should NOT be crispy!
