Easter is upon us! Are you wondering what to do with those three dozen hardboiled eggs that the kiddos dyed? I don’t know about you, but 700 deviled eggs can be a bit much. I get deviled egged out. It seems like that and egg salad sandwiches are the only things to do with all of them.
I was craving some sort of open faced, crispy, cheesy (duh) type of sandwich a few weeks ago. I decided to give this a try because, why not? I feel like I allow myself so much more room for creativity when I am trying to be a healthier person. Eating whatever I want is boring because nine times out of ten, Ill make stuff that I’ve been making for years because I know it is delicious. I love challenging myself in the kitchen.
I know these sound a little weird, even I was like, “what am I doing?” when they were cooking. I was almost afraid to even take a bite, but they are so, so, good! They got E’s stamp of approval. He even ate them the following morning for breakfast.
The mayo concoction is actually something I use when I am making some grilled sandwiches or panini just for a little extra yum! I’d eat that stuff by itself. Easily. No questions asked.
I hope you enjoy and I hope you have lots of fun coloring those eggs.
P.S.- I made these with non dyed eggs, and they totally tasted the same as the dyed eggs. Just in case you were wanting to rush out the store and make this ASAP.
P.P.S.- Pepper says HAPPY EASTER ALL!
Crispy Egg Salad Melts
- 7 hard boiled eggs diced
- 4 slices center cut bacon cooked and crumbled
- 5 English Muffins
- 1/2 cup reduced fat shredded cheddar
- 1/4 cup + 1 tbs light mayonnaise
- 1 tbs Minced Onion, dried
- 1 tbs Worcestershire Sauce
- 1- 1/2 tbs Dijon Mustard
- chives, garnish, optional
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium mixing bowl add the light mayo, Worcestershire sauce, Dijon mustard, and minced onion. Mix until combined well.
Stir in your crumbled bacon, hard boiled egg whites, and cheese.
On the baking sheet set your sliced English muffins. Scoop about 1/2 cup of your egg salad mixture onto each muffin half.
Bake at 400 degrees for 12 minutes. Garnish with some fresh chives, if you so desire. Enjoy!
Serving size: 2 Muffins
5 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)