SHIFT Grub
Lemon egg salad bagel
Lemon egg salad bagel. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 100g boiled eggs
- 90g wholemeal bagel
- 90g rocket
- 90g tomato
- 40g plain virtually fat-free yoghurt
- 5g lemon juice
- 0.3g dried parsley
- 4.6g olive oil
Equipment
- knife
- chopping board
- bowl
- fork
- plate
- kitchen scales
Method
- Wash and dry the salad vegetables unless labelled ready washed. Slice thinly; keep most of a large salad portion alongside so the bread or wrap will close.
- Use chilled, ready-boiled eggs. Peel and chop them; the timing assumes they are already cooked.
- Mix any measured yoghurt, mayonnaise, herbs, lemon juice and oil as the dressing. Use ready-to-eat condiments; check that any bought dressing is labelled ready to eat. These fillings are served cold.
- Prepare the wholemeal bagel: open a bagel or pitta, or lay bread/wrap flat. Add a manageable layer of filling and dressing. Serve all remaining filling, vegetables and dressing alongside.
- Eat now or cover, refrigerate promptly and keep chilled until eating. The timing assumes ready-to-eat cooked fillings.
Estimated nutrition
| Energy | 481.3 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrate | 58.1 g |
| Fat | 16.4 g |
| Fibre | Not available |
| Saturates | Not available |
Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.
Allergens and product labels
- egg
- gluten
- milk
- wheat/gluten
Food safety and storage
- Check every bought ingredient label for allergens, use-by dates and cooking instructions. Recipe tags are not an allergy-suitability guarantee.
- Wash hands, utensils and surfaces. Wash produce unless labelled ready washed; keep raw meat and fish separate from ready-to-eat food.
- Cover and refrigerate promptly at 0–5°C. Eat within 24 hours of assembly, or an earlier ingredient use-by/after-opening deadline. Keep chilled until eating. Home-cooked chicken or turkey must have been chilled within 2 hours and eaten within 48 hours of its original cooking; assembly does not restart that clock.
Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.