Hot egg salad bagel
Savor the delectable flavors of a hot egg salad bagel. A culinary delight that captures the essence of fresh ingredients and bold textures. Perfect for a satisfying meal.
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
Instructions:
- Preheat your oven to 190 °C. Prepare a baking sheet by covering it with foil and set it aside.
- Take a medium bowl and grate or finely chop the eggs using a cheese shredder or a fork. Combine the chopped eggs with shallot, pickles, parsley, olive oil, mayonnaise, dill, mustard, celery seed, and pepper in the bowl.
- Spread the egg mixture over bagel or muffin halves and place them on the foil-lined baking sheet. Sprinkle cheese on top of each piece. Bake for around 5 minutes, or until the egg salad is heated through and the cheese is melted. Optionally, add some freshly snipped dill on top before serving warm.
Summary:
- Calories: 623 kcal
- Fat: 39 g
- Protein: 35 g
- Carbs: 35 g
- Potassium: 453 mg
- Magnesium: 85 mg