This open-face egg salad bagel sandwich is ready in under 30 minutes! Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 12.9 g total fat; 3.7 g saturated fat; 285 mg cholesterol; 372 mg sodium. 155 mg potassium; 15.4 g carbohydrates; 3 g fiber; 3 g sugar; 14.8 g protein; 515 IU vitamin a iu; 2 mg vitamin c; 39 mcg folate; 136 mg calcium; 2 mg iron; 15 mg magnesium;