Egg Salad English Muffins

Make an egg sandwich exactly how you want it at home.

from Cooking for 2 | Fall 2005

Quick look

  • prep 5 min    cook 10 min
  • serves 2

Ingredients

  • 3 hard-cooked eggs, chopped
  • 1/4 cup mayonnaise
  • 1/4 teaspoon prepared mustard
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 1/4 cup shredded cheddar cheese

    How to make it  15 minutes


  • 1

    In a bowl, combine the eggs, mayonnaise and mustard.

  • 2

    Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese. Bake at 350°F for 6-8 minutes or until cheese is melted.

Nutritional Information(per serving)

  • Calories: 475
  • Fat: 26g
  • Saturated Fat: 7g
  • Cholesterol: 365mg
  • Sodium: 1,410mg
  • Carbs: 31g
  • Protein: 29g
  • Fiber: 2g

    Serving size: 2 muffin halves (prepared with reduced-fat mayonnaise and reduced-fat cheese)