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Broiled Egg Salad & Tomato English Muffins

Broiled Egg Salad & Tomato English Muffins

The traditional egg salad sandwich is broiled and served open-faced on English muffins as an updated twist.


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15 min
Prep Time
20 min
Total Time
8
sandwiches

Ingredients

Spread

1/3 cup shredded Cheddar cheese

4 large Land O Lakes® Eggs, hard-cooked, peeled, cooled, chopped

1/2 cup sliced green onions

1/2 cup mayonnaise

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

1/8 teaspoon pepper

Sandwich

4 English muffins,  split

8 slices tomato

 

 *Substitute bagels.

How to make

  1. STEP 1

    Combine all spread ingredients in bowl. Cover refrigerate up to 2 days.

  2. STEP 2

    Heat broiler.

  3. STEP 3

    Place English muffins onto broiler pan, cut-side up. Broil 4 to 6 inches from heat 1-2 minutes or until muffins are lightly toasted. Top each with 1 slice tomato and about 1/4 cup spread mixture. Continue broiling 3-5 minutes or until bubbly. Serve warm.

Tip #1

- To hard cook eggs, carefully place eggs in single layer in saucepan. Add enough water to at least 1-inch above eggs; cover pan. Bring to a boil over medium-high heat. Immediately remove pan from heat and let stand 15 minutes. Run cold water over eggs or place eggs in ice water until cooled. Remove shells from eggs.

Tip #2

- A toaster oven works great for this easy recipe.

Tip #3

- Sandwich can also be served cold. Assemble as directed; do not broil.

Nutrition (1 sandwich)

230 Calories
16 Fat (g)
105 Cholesterol (mg)
270 Sodium (mg)
15 Carbohydrates (g)
0 Dietary Fiber
7 Protein (g)
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