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Hot Egg Salad Bagel
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)
1Preheat oven to 375°F. Line a baking sheet with foil; set aside.
2While 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.
3Top 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.