Egg Salad English Muffins Recipe

Egg Salad English Muffins Recipe Egg Salad English Muffins Recipe photo by Taste of Home Rating 4

These toasty breakfast muffins give Deborah Flora of Sawyer, Kansas a jump start on brisk autumn mornings. “I make the egg salad ahead of time, then assemble them as needed,” she says. “They're also good with bacon or ham.”

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Egg Salad English Muffins Recipe
  • Prep/Total Time: 15 min.
  • Yield: 2 Servings
5 10 15

Ingredients

  • 3 hard-cooked eggs
  • 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

Directions

  • In a small bowl, combine the eggs, mayonnaise and mustard. 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° for 6-8 minutes or until cheese is melted. Yield: 2 servings.

Nutritional Analysis: 2 muffin halves (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 475 calories, 26 g fat (7 g saturated fat), 365 mg cholesterol, 1,410 mg sodium, 31 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Egg Salad English Muffins in Cooking for 2 Fall 2005, p37

Tip

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia

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Reviews for Egg Salad English Muffins

Egg Salad English Muffins Recipe

Egg Salad English Muffins

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(1-2) of 2 reviews

Reviewed on Oct. 14, 2012 by Jennyflemal

We make this camping on the grill and they are fantastic!

Reviewed on Aug. 22, 2010 by theheat01

I like the concept of this recipe a lot. The timing for the oven was off-you need to cook for more like 10 minutes. Also, it comes out VERY mustard-y, which is not my thing. I may play around with it and try again though.

 
 

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