Recipe Image

Hot Egg Salad Bagel

  • 20 m
  • 25 m
Diabetic Living Magazine
“This open-face egg salad bagel sandwich is ready in under 30 minutes!”


    • 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)


  • 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.
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