This open-face egg salad bagel sandwich is ready in under 30 minutes!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside.

  • While working over a medium bowl, press eggs through a cheese shredder or mash with a fork until finely chopped. Add shallot, pickles, parsley, olive oil, mayonnaise, dill, mustard, celery seed and pepper; stir until combined.

  • Top bagel or muffin halves with egg mixture; place on the prepared baking sheet. Sprinkle each with cheese. Bake 5 minutes or until egg salad is heated through and cheese is melted. Garnish with snipped fresh dill if desired. Serve warm.

Nutrition Facts

231 calories; protein 14.8g 30% DV; carbohydrates 15.4g 5% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 3.4g; fat 12.9g 20% DV; saturated fat 3.7g 19% DV; cholesterol 284.6mg 95% DV; vitamin a iu 515.5IU 10% DV; vitamin c 1.9mg 3% DV; folate 39mcg 10% DV; calcium 136.1mg 14% DV; iron 1.8mg 10% DV; magnesium 14.7mg 5% DV; potassium 155.4mg 4% DV; sodium 372.1mg 15% DV.