Egg Salad English Muffins

[quicklook-recipe prep_time=”5 min” cook_time=”10 min” serves=”2″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 3 hard-cooked eggs, chopped 1/4 cup mayonnaise 1/4

[quicklook-recipe prep_time=”5 min” cook_time=”10 min” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 hard-cooked eggs, chopped
  • 1/4 cup mayonnaise
  • 1/4 teaspoon prepared mustard

[/ingredients-left]
[ingredients-right]

  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 1/4 cup shredded cheddar cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”15 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine the eggs, mayonnaise and mustard.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”475″ calories_fat=”” fat=”26g” sat_fat=”7g” choles=”365mg” sodium=”1,410mg” carbs=”31g” sugars=”” protein=”29g” fiber=”2g”]

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

      [/nutrition-info]


      Originally Published in Reader's Digest

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