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!

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a baking sheet with foil; set aside.
  2. 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.
  3. 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 information

  • 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

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