Egg Salad Bagel

*4 eggs, I like using Egg-Land’s best
*1 tablespoon Best Foods Light Mayonnaise (Hellmans) or your favorite light mayo
*1 tablespoon pickle relish
*1 teaspoon yellow mustard or spicy brown
*A little salt and black pepper, to taste
*1 bagel thin, I love the everything or choose your favorite, see shopping tip
*4 thin slices of tomato
*2 tablespoons light cheddar cheese

1.– 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.

2.– 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.

3.– Preheat oven to 400 degrees.

4. 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.

5. 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.

6. Plate each and serve at once.

Makes 2 servings

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