Bagels with avocado and egg salad

Bagels with avocado and egg salad

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / people: 433 kcal
, Fat: 20 g
, Carbohydrate: 42 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Avocado and egg salad

2 avocados, cut into pieces
6 hard-boiled eggs, finely chopped
1 bunch dill, finely chopped
½ bunch flat-leaf parsley, finely chopped
2 tbsp lemon juice
1 tsp salt
a little pepper


4 freshly baked sesame bagels, cut open
30 g Micro Greens mild
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How it's done

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Avocado and egg salad

Mash the avocados with a fork. Mix in the eggs and all the other ingredients up to and including the pepper.


Toast the bagels (cut side down) in a non-stick frying pan for approx. 2 mins. each. Spread the salad and a handful of micro greens over the bottom half of the bagels, cover with the top half.

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