Honey Jalapeño Egg Salad Crunch Bagels
Directions
- 1In a pan of boiling water, add the eggs and cook for 8 minutes.
- 2Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel.
- 3Finely dice the red pepper, red onion, and jalapeno.
- 4Place the diced vegetables into a mixing bowl.
- 5Add the eggs to the bowl along with the Greek yogurt, mustard, honey, dill, salt, and pepper.
- 6Mix well to combine and taste, adding more of any ingredient if needed.
- 7Slice your bagel in half and evenly distribute the egg salad mixture onto each side.
- 8Top each bagel half with 30g of crumbled feta cheese.
- 9Air fry your bagel at 205°C for 6 minutes or bake in the oven with the grill setting on at 200°C fan for 6-8 minutes until the feta is golden.
Ingredients
- 2 large eggs
- 0.25 large red pepper, diced into small cubes
- 0.25 red onion, finely diced
- 0.5 fresh jalapeno, finely diced
- 1 heaped tbsp thick Greek yogurt
- 1 tsp American mustard
- 0.5 tsp honey
- 1 small handful chopped dill
- 1 pinch salt
- 1 pinch pepper
- 1 multigrain bagel
- 30 g feta cheese
Equipment
panbowlknifeair fryer or oven
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