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Prep Time:20 minsAdditional Time:5 minsTotal Time:25 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:5 minsTotal Time:25 minsServings:2Yield:2 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:25 mins
Total Time:
25 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3hard-cooked eggs, peeled2tablespoonsshallot, finely chopped2tablespoonsdill pickle, finely chopped1teaspoonsnipped fresh parsley1teaspoonolive oil1teaspoonlight mayonnaise½teaspoonsnipped fresh dill½teaspoonDijon-style mustard¼teaspooncelery seed¼teaspoonground black pepper1100% whole-wheat bagel thin or 100% whole-wheat English muffin, halved and toasted2slicesreduced-fat aged white cheddar cheese, finely shredded1sprigSnipped fresh dill
Cook Mode(Keep screen awake)
Ingredients
3hard-cooked eggs, peeled
2tablespoonsshallot, finely chopped
2tablespoonsdill pickle, finely chopped
1teaspoonsnipped fresh parsley
1teaspoonolive oil
1teaspoonlight mayonnaise
½teaspoonsnipped fresh dill
½teaspoonDijon-style mustard
¼teaspooncelery seed
¼teaspoonground black pepper
1100% whole-wheat bagel thin or 100% whole-wheat English muffin, halved and toasted
2slicesreduced-fat aged white cheddar cheese, finely shredded
1sprigSnipped fresh dill
DirectionsPreheat 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.Originally appeared: Diabetic Living Magazine
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)231Calories13gFat15gCarbs15gProtein
Nutrition Facts(per serving)
- 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.
