Healthy Recipes Healthy Cooking Methods & Styles Healthy Recipes For Two Low-Calorie Recipes for Two Hot Egg Salad Bagel This open-face egg salad bagel sandwich is ready in under 30 minutes! By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on July 21, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 5 mins Total Time: 25 mins Servings: 2 Yield: 2 servings Nutrition Profile: High-Protein Low Carbohydrate Low-Calorie Nut-Free Vegetarian Jump to Nutrition Facts Ingredients 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 1 sprig Snipped fresh dill Directions 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. Print Nutrition Facts (per serving) 231 Calories 13g Fat 15g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 231 % Daily Value * Total Carbohydrate 15g 6% Dietary Fiber 3g 11% Total Sugars 3g Protein 15g 30% Total Fat 13g 17% Saturated Fat 4g 19% Cholesterol 285mg 95% Vitamin A 516IU 10% Vitamin C 2mg 2% Folate 39mcg 10% Sodium 372mg 16% Calcium 136mg 10% Iron 2mg 10% Magnesium 15mg 4% Potassium 155mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved