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Bagel Snake

Bagel Snake

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Bagel SnakeQuick Preparation, For Kids, Fast and Easy


An adorable sandwich presentation for parties or for a special lunch at home!

Active Time: 20 minutes
Start to Finish: 20 minutes

ingredients

  • 2 + bagels
  • 3 hard-boiled eggs
  • 3 Tbs. mayonnaise
  • 1 Tbs. snipped chives
  • salt
  • freshly ground black pepper
  • 1 stuffed olive
  • 1 strip red bell pepper
  • favorite sandwich toppings- tuna, pbj, cream cheese and cucumber
  • cherry tomatoes, optional

directions

Make the sandwich toppings that your family or guests will most enjoy. Be creative, or enlist the help of your children! Try cream cheese and cucumber, peanut butter and jelly, chicken salad, or tuna salad prepared in your favorite way!

For Annabel Karmel's egg salad: mix the hard-boiled eggs, mayonnaise and snipped chives, then season to taste with salt and pepper.

Then, to make the snake: slice the bagels in half and then cut each half down the center to form a semicircle. Cut out the head of the snake from one of the pieces of bagel, and the tail from another. Spread your toppings over the bagels. Decorate the egg salad with strips of chives arranged in a crisscross pattern. Place halved cherry tomatoes on top of chicken or tuna salad. Use a fork to make a crisscross pattern in pb & j and create scales with thinly sliced cucumbers over cream cheese. Arrange the bagels to form the body of the snake. Next, attach the head to the snake's body and use two slices of a stuffed (or plain) olive to form the eyes. Cut out a forked tongue from the strip of bell pepper.

Notes

You can obviously make this remarkable reptile as long as you like. Just add more bagels and toppings!

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recipe type

For Kids

source

Annabel Karmel

difficulty

1111

tips

Yellow hardboiled eggsYellow hardboiled eggs
To cook hardboiled eggs with no green ring around the yolk (which occurs when the egg is cooked for too long or at too high a temperature), place the eggs in a pan large enough to hold them in a single layer and cover them with cold water by an inch. Bring to a boil, and as soon as the water boils, cover the pan and remove it from the heat. Let the eggs sit in the covered pan for about 15 minutes, then peel. (Thanks, Jane!)

Marcella spends several months a year in the Colorado Rockies at about 7500 feet. Because water boils at a lower temperature at altitude, you must keep the egg in the hot water for a longer period of time. At 7500 feet, add about half again as much time, so keep the egg in the water for between 20-25 minutes. You will have to experiment at different altitudes.

Fresher eggs are harder to peel, so try to use older eggs when hard-boiling.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im