Broiled Egg Salad & Tomato English Muffins

Broiled Egg Salad & Tomato English Muffins
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The traditional egg salad sandwich is broiled and served open-faced on English muffins as an updated twist.
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.

Directions

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

Recipe Tips

- 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.

- A toaster oven works great for this easy recipe.

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

Nutrition Facts (1 sandwich)

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

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