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Hot Egg Salad Bagel
Hot Egg Salad Bagel
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From: Diabetic Living Magazine
This open-face egg salad bagel sandwich is ready in under 30 minutes!
- By: Diabetic Living Magazine
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 3 hard-cooked eggs, peeled
- 2 tablespoons shallot, finely chopped
- 2 tablespoons dill pickle, finely chopped
- 1 teaspoon snipped fresh parsley
- 1 teaspoon olive oil
- 1 teaspoon light mayonnaise
- ½ teaspoon snipped fresh dill
- ½ teaspoon Dijon-style mustard
- ¼ teaspoon celery seed
- ¼ teaspoon ground black pepper
- 1 100% whole-wheat bagel thin or 100% whole-wheat English muffin, halved and toasted
- 2 slices reduced-fat aged white cheddar cheese, finely shredded
- Snipped fresh dill (optional)
Preparation
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Prep
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Ready In
- Preheat oven to 375°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.
- Serving size: 1 open-face sandwich
- Per serving: 231 calories; 13 g fat(4 g sat); 3 g fiber; 15 g carbohydrates; 15 g protein; 39 mcg folate; 285 mg cholesterol; 3 g sugars; 515 IU vitamin A; 2 mg vitamin C; 136 mg calcium; 2 mg iron; 372 mg sodium; 155 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1½ medium-fat protein, 1 fat, 1 starch
