This open-face egg salad bagel sandwich is ready in under 30 minutes!
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.
1 1/2 medium-fat protein, 1 fat, 1 starch