Skinny Hot Egg Salad Bagel
Ingredients
- 4 eggs, I like using Egg-Land’s best
- 1 tablespoon Best Foods Light Mayonnaise (Hellman’s) or your favorite light mayo
- 1 tablespoon pickle relish
- 1 teaspoon yellow mustard or spicy brown mustard
- A little salt and black pepper, to taste
- 1 bagel thin, I love the everything or choose your favorite, see shopping tips
- 4 thin slices of tomato
- 2 tablespoons light cheddar cheese
Instructions
- To Cook Eggs: In a small pot, add eggs and cover with water. Bring to a boil, turn down to simmer, and cook for 20 minutes. Drain water and place eggs in a bowl of ice water for 30 seconds. You want them to remain warm but not too hot to handle. Remove from water and peel eggs.
- In a small bowl, using a cheese grater, shred 2 whole eggs and 2 egg whites. Throw away the other 2 yolks or use them in another recipe. Stir in mayonnaise, relish, mustard, and a little salt and pepper, to taste.
- Preheat oven to 400 degrees.
- Lightly toast 1 bagel thin. On top of each bagel thin lay 2 thin slices of tomato to each bagel half. Divide the egg salad mixture and place over the tomatoes. Sprinkle each with 1 tablespoon cheese.
- Place on a baking sheet and bake in oven for about 5 minutes until cheese is melted. Or, heat in microwave until cheese is melted.
- Plate each and serve at once.
Nutrition
Serving: 1bagelCalories: 198kcalCarbohydrates: 17gProtein: 14gFat: 8gSaturated Fat: 2gCholesterol: 173mgSodium: 422mgFiber: 3gSugar: 3gBlue Smart Points: 3Green Smart Points: 6Plus Points: 5