Egg Salad English Muffins – a delicious recipe with Eggs, Bacon, Cheddar, Mayonnaise, Dijon Mustard, Worcestershire Sauce. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1.
2
Add the eggs into a pot of cold water and bring to a boil.
3
When the water comes to a boil, set timer for 10 minutes and continue cooking until the timer goes off.
4
2.
5
Immediately drain off water and add cold water into the pot with the eggs to stop cooking.
6
You can add some ice too; keep them in the water until eggs are chilled.
7
Then put them in the fridge.
8
3.
9
Peel the cold eggs and add them into a large bowl.
10
Rough cut them then add the rest of the ingredients (except English muffins).
11
4.
12
Toast the English muffins using your preferred method and set aside.
13
5.
14
Turn on the broiler to high, and put a rack on the very bottom.
15
6.
16
Load the English muffins with the egg mixture, put them on a baking sheet and put it under the broiler.
17
7.
18
Once the top browns to your liking take the pan out of the oven and eat.
1506
kcal
Calories
121
g
Fat
23
g
Carbs
79
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 whole Eggs, 12 slices Bacon, Cooked And Crumbled, 1- 1/2 cup Grated Cheddar, 1 cup Light Mayonnaise, and more.
Yes, Egg Salad English Muffins falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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