![proetoimasia-1](https://conditofoods.com/wp-content/uploads/2018/01/proetoimasia-1.png)
Easy
![magirema](https://conditofoods.com/wp-content/uploads/2018/01/magirema.png)
20' Cooking Time
![servirisma-2](https://conditofoods.com/wp-content/uploads/2018/01/servirisma-2.png)
4 Servings
![anamoni-1](https://conditofoods.com/wp-content/uploads/2018/01/anamoni-1.png)
20' Preparation Time
Recipe Execution
For the bagels:
In a bowl, add the baking flour, yogurt, salt and mix. Form a uniform dough, let it rest for a while and divide into 8 pieces. With your hands, roll each ball into a string and close it, forming a circle. Place the bagels on a baking tray lined with non-stick paper, brush with egg yolk and garnish with sesame seeds. Bake in a preheated oven at 180°C for 20 minutes.
For the egg salad:
Peel the eggs, cut them into small pieces and add them to a bowl. Add the avocados, chopped herbs, lemon zest, Mayo Vegan Sauce with Mild Mustard, salt and pepper and mix.
Fill the bagels with the egg salad and enjoy.
Recipe by Manos Dimitroulis
See also: https://www.instagram.com/p/Cy_hGMQi5bI/
Ingredients
For the 8 bagels
270 g all-purpose flour
360 g 2% strained yoghurt
1 teaspoon of baking powder
salt
sesame seeds for garnish
For the egg salad
8 hard-boiled eggs
2 ripe avocados
100 g Mayo Vegan Sauce with Mild Mustard by Condito The Green Line
dill, finely chopped
parsley, finely chopped
1 lemon zest
salt and pepper