Читать книгу Peanuts Lunch Bag Cookbook - Weldon Owen - Страница 13

EGGSELLENT EASTER BEAGLE

MINI BAGELS

3

4

1

2

SANDWICHES # 23

2 large eggs

1–2 tablespoons mayonnaise

1 teaspoon yellow mustard

Salt and freshly ground

pepper

1 tablespoon minced fresh

dill or flat-leaf parsley

(optional)

2 mini bagels, split

6 thin slices cucumber

Makes 2 mini sandwiches

Put the eggs in a small saucepan and add cold water to cover. Bring to

a boil over high heat, then reduce the heat to medium-low and simmer

the eggs for 12 minutes. Place the saucepan in the sink and run cold

water over the eggs to cool them. Roll each egg on a work surface to crack

the eggshell. Carefully peel the shell.

Put the eggs in a bowl. Using a fork, mash the eggs against the bottom

and sides of the bowl until small chunks form. Toss with just enough

mayonnaise to bind the eggs together, then add the mustard. Mix until

blended and a little creamy. Season to taste with salt and pepper. Stir in the

parsley, if using.

Lightly toast the bagels. Pile the egg salad onto the bagel bottoms

and top each with 3 cucumber slices. Cover with the bagel tops and

press gently. (You will have some extra egg salad; use for additional

sandwiches or as a snack with crackers later in the week.)

Wrap each sandwich in aluminum foil or arrange in an airtight

container and close tightly. Refrigerate until ready to go, then

pack in an insulated lunch cooler.

These kid-size mini bagels paired with flavorful egg salad are a favorite

any time of year!

INGREDIENTS