Mike's Southwestern Egg Salad On Jalapeño Bagels

Name: Mike's Southwestern Egg Salad On Jalapeño Bagels
Total time: 1200 s
Yield: 4 to 6 Servings
Cuisine: American
Ingredients: ● For The Proteins; 10 LG Egglands Best Eggs [use oldet eggs - room temp]; ● For The Vegetables; 1 LG Minced Jalapeño [seeds removed]; 1 LG Minced Habenero Pepper [optional - seeds removed]; 2 tbsp Green Chilies [from 4 oz can - drained]; 1/4 Cup Minced Green Bell Pepper [seeds removed]; 1/4 Cup Minced White & Red Onions; 1/4 Cup Fine Chopped Tomatoes [seeds removed]; 1/8 Cup Chopped Cilantro; 1/4 Cup Minced Celery; 1/4 Cup Fresh Chives; 1 tsp Fine Minced Garlic; 2 Pickle Halves [optional]; ● For The Spices; 1/2 tsp Cumin; 1 tbsp Yellow Mustard; 1/4 tsp Black Pepper; 1 tsp Onion Powder; 1 tsp Garlic Powder; 1/2 tsp Salt; ● For The Fats; 1/2 Cup Real Mayonnaise; ● For The Options; 4-6 LG Fresh Jalapeño Mexican 3 Cheese Bagels; to taste Cayenne Pepper [egg garnish]; as needed Sliced Tomatoes; as needed Sliced Avacados; as needed Dill Pickle Halves; as needed Butter Lettuce

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 6 and 7 year old students wanted a spicy twist on egg salad this morning and this is what they created. It's fantastic kiddos! See final photo for one of their completed spicy bagel sandwich.

You really captured the taste of the true Southwest! Great photos, directions and documentation as well!

Add avacados to egg mixture only if planning to serve your salad immediately.

My 6 and 7 year old students wanted a spicy twist on egg salad this morning and this is what they created. It's fantastic kiddos! See final photo for one of their completed spicy bagel sandwich.

You really captured the taste of the true Southwest! Great photos, directions and documentation as well!

Add avacados to egg mixture only if planning to serve your salad immediately.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 6 and 7 year old students wanted a spicy twist on egg salad this morning and this is what they created. It's fantastic kiddos! See final photo for one of their completed spicy bagel sandwich.

You really captured the taste of the true Southwest! Great photos, directions and documentation as well!

Add avacados to egg mixture only if planning to serve your salad immediately.

My 6 and 7 year old students wanted a spicy twist on egg salad this morning and this is what they created. It's fantastic kiddos! See final photo for one of their completed spicy bagel sandwich.

You really captured the taste of the true Southwest! Great photos, directions and documentation as well!

Add avacados to egg mixture only if planning to serve your salad immediately.

Saved

Ingredients

20 Minutes

4 to 6 Servings

● For The Proteins
10LG Egglands Best Eggs [use oldet eggs - room temp]
● For The Vegetables
1LG Minced Jalapeño [seeds removed]
1LG Minced Habenero Pepper [optional - seeds removed]
2 tbspGreen Chilies [from 4 oz can - drained]
1/4 CupMinced Green Bell Pepper [seeds removed]
1/4 CupMinced White & Red Onions
1/4 CupFine Chopped Tomatoes [seeds removed]
1/8 CupChopped Cilantro
1/4 CupMinced Celery
1/4 CupFresh Chives
1 tspFine Minced Garlic
2Pickle Halves [optional]
● For The Spices
1/2 tspCumin
1 tbspYellow Mustard
1/4 tspBlack Pepper
1 tspOnion Powder
1 tspGarlic Powder
1/2 tspSalt
● For The Fats
1/2 CupReal Mayonnaise
● For The Options
4-6LG Fresh Jalapeño Mexican 3 Cheese Bagels
to tasteCayenne Pepper [egg garnish]
as neededSliced Tomatoes
as neededSliced Avacados
as neededDill Pickle Halves
as neededButter Lettuce

Saved

Steps

20 Minutes

1

Bring room temp [important] eggs to a rapid boil. Then, turn off heat.
2

Cover pot tightly and let eggs sit for 18 minutes undisturbed.
3

Immediately drain hot water and run cold water over eggs to stop the cooking process.
4

Peel your eggs and rinse. Mash your eggs and mince all of your vegetables.
5

Add everything together and mix well once eggs have cooled.
6

Jalapeño Cheddar Cheese bagels pictured.
7

Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on April 10, 2017 16:11

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Southwestern Egg Salad On Jalapeño Bagels

Mike's Southwestern Egg Salad On Jalapeño Bagels

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