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Serve up hot egg salad on bagels or English muffins, smothered with bubbling cheddar cheese. Prepare egg salad the day before for a time-saving hot breakfast.
Servings 4 servings


  • 6 hard-cooked eggs
  • 1 tbsp (25ml) plain yogurt
  • 1 tbsp (15 ml) mayonnaise
  • 1 tbsp (15ml) chopped green onion
  • 2 tsp (10ml) Dijon mustard
  • Salt and pepper, to taste
  • 4 Bagels or English Muffins
  • 8 slices bacon, diced and cooked
  • 1/2 cup (125ml) shredded old cheddar cheese


  • Peel and coarsely chop eggs.
  • Add yogurt, mayonnaise, green onion and mustard; combine well.
  • Season with salt and pepper.
  • Slice bagels in half and toast.
  • Spread egg salad over top, then sprinkle with cooked bacon pieces and cheese.
  • Grill in toaster oven or under oven broiler until cheese bubbles.
  • Serve hot.
  • May be warmed in the microwave on MEDIUM for 30 seconds.

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