Hot Egg Salad Bagel

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  • Makes: 2 servings
  • Serving Size: 1 open-face sandwich
  • Prep: 20 mins
  • Bake: 5 mins 375°F

Hot Egg Salad Bagel

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside.
  2. Working over a medium bowl, press eggs through a cheese shredder or mash with a fork until finely chopped. Add shallot, pickle, parsley, oil, mayonnaise, the 1/2 teaspoon dill, the mustard, celery seeds, and pepper; stir until combined.
  3. Top bagel thin halves or English muffin halves with egg mixture; place on the prepared baking sheet. Sprinkle with cheese. Bake about 5 minutes or until egg mixture is heated through and cheese is melted. If desired, garnish with additional fresh dill. Serve warm.
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Nutrition Facts (Hot Egg Salad Bagel)

  • Per serving:
  • 231 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 285 mg chol. ,
  • 372 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 15 g pro.
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