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HOT EGG SALAD MELT

Servings 4 servings

Ingredients

  • 6 hard-cooked eggs, coarsely chopped
  • 3 tbsp (45ml) coarsely chopped celery
  • 1 tbsp (15ml) finely chopped green onion
  • 1/4 tsp (1ml) prepared horseradish
  • 2 tbsp (25ml) plain low fat yogurt
  • 1 tbsp (15ml) mayonnaise
  • 2 tsp (5ml) Dijon mustard
  • Pinch ground black pepper

Instructions

  • Prepare¬†Classic Egg Salad¬†increasing mustard to 2 tsp (10ml) and adding 1/4 tsp (1ml) prepared horseradish.
  • Spread egg salad on 4 split and toasted bagels or English muffins.
  • Top each with cooked diced bacon and sprinkle with grated old light Cheddar cheese.
  • Grill in toaster oven or under broiler until cheese is bubbling.
  • Serve hot.

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