Curried Egg Salad Bagels
A quick lunch, this curried egg salad is subtly spiced and creamy from soft boiled eggs. Threaded with peppery watercress, this comes together in under fifteen minutes!
Ingredients
¼ cup mayonnaise1 heaping teaspoon yellow mustard
1 tsp curry powder
1 pinch salt
1 bunch Local Roots watercress
2 Local Roots eggs
1 Local Roots Orwasher’s everything bagel
optional: 1 pickle
Directions
- Add two eggs to a small pot and pour in water until the eggs are just covered. Bring up to a boil and then leave the eggs with the lid on for 7 minutes.
- Wash the watercress and finely chop.
- To a medium bowl, add ¼ cup mayonnaise, 1 heaping teaspoon yellow mustard, 1 tsp curry powder, 1 pinch salt, watercress, and 1 finely diced pickle (if using).
- Toast the bagel.
- When the eggs are finished cooking, drain the water and rinse the egg in cold water until cool enough to handle. Peel the egg and chop into smaller pieces and add to the bowl with the sauce.
- Stir the egg and sauce together until fully coated. Spread on top of the toasted bagel and enjoy!
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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