Crispy Egg Salad Melts

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.

Plus, Bacon.


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

A tasty twist on a classic egg salad sandwich!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5
Author Star


  • 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


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl add the light mayo, Worcestershire sauce, Dijon mustard, and minced onion. Mix until combined well.

  3. Stir in your crumbled bacon, hard boiled egg whites, and cheese. 

  4. On the baking sheet set your sliced English muffins. Scoop about 1/2 cup of your egg salad mixture onto each muffin half. 

  5. Bake at 400 degrees for 12 minutes. Garnish with some fresh chives, if you so desire. Enjoy!

Recipe Notes

Serving size: 2 Muffins

5 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)


  1. Absolutely love this dish it’s great for my mom and I to help watch our points. It’s her new favorite breakfast! Thanks Star we love this website

    • mamacupcake

      I am SO glad you love it!!! Getting back in the kitchen this weekend to hopefully bring a few new ones next week! ☺️☺️☺️

  2. How many points are they?

  3. I’m cooking for one…….Could you store the egg mixture in the refrigerator and make 1 English Muffin in the oven each day for lunch? Thanks!
    I just discovered your blog and I love it! Looking forward to making many more of your recipes.

    • Yes! For sure. It’s basically just egg salad with a twist. So It would definitely stay in the fridge just fine to make one each day. I hope you enjoy! These are my FAVORITES!

  4. Pam Dunn..CC member...

    Haven’t tried this yet, but soon…but had to comment on Pepper…WHAT A DOLL! Happy Easter to all of you, too.

  5. Pingback: Classic Egg Salad - Daily Dose Of Pepper

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