How to Make Bagels With Three Fillings
Make the cream and chive filling., Make the egg and mayonnaise filling., Create the filled bagels., Serve the bagel sandwiches on a serving plate.
Step-by-Step Guide
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Step 1: Make the cream and chive filling.
In a bowl, combine the chives, cream cheese, and season with salt & pepper. -
Step 2: Make the egg and mayonnaise filling.
In a bowl, mix the mayonnaise and the chopped boiled eggs.
Season with salt & pepper. , Smoked salmon and cream cheese bagel:
Slice a bagel in half.
Spread butter and cream cheese on the bottom half of the bagel.
Layer smoked salmon on the creamed side.
Season with black pepper and then put the other bagel half on.
Egg and mayonnaise bagel:
Slice a bagel in half.
Spread the bottom half with butter and then spoon a generous scoop of the egg mix on the buttered side.
Season with salt & pepper.
Put the unbuttered bagel half on top.
Ham and mustard bagel:
Slice a bagel in half.
Spread the bottom half with butter and mustard.
Layer the smoked ham and tomato slices next and then season with salt & pepper.
Place the top half (unbuttered) half on the top. , -
Step 3: Create the filled bagels.
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Step 4: Serve the bagel sandwiches on a serving plate.
Detailed Guide
In a bowl, combine the chives, cream cheese, and season with salt & pepper.
In a bowl, mix the mayonnaise and the chopped boiled eggs.
Season with salt & pepper. , Smoked salmon and cream cheese bagel:
Slice a bagel in half.
Spread butter and cream cheese on the bottom half of the bagel.
Layer smoked salmon on the creamed side.
Season with black pepper and then put the other bagel half on.
Egg and mayonnaise bagel:
Slice a bagel in half.
Spread the bottom half with butter and then spoon a generous scoop of the egg mix on the buttered side.
Season with salt & pepper.
Put the unbuttered bagel half on top.
Ham and mustard bagel:
Slice a bagel in half.
Spread the bottom half with butter and mustard.
Layer the smoked ham and tomato slices next and then season with salt & pepper.
Place the top half (unbuttered) half on the top. ,
About the Author
Rebecca Wright
A passionate writer with expertise in cooking topics. Loves sharing practical knowledge.
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