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

Egg Salad English Muffins Recipe

Read Reviews (2)
3.5 2
Publisher Photo
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.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Bake at 350° for 6-8 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Egg Salad English Muffins in Cooking for 2 Fall 2005, p37

Nutritional Facts

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.

Reviews for Egg Salad English Muffins(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Oct. 14, 2012

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

MY REVIEW
Reviewed Aug. 22, 2010

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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