6 hard-cooked eggs, coarsely chopped
1/2 cup (125 mL) diced cooked ham
1/3 cup (75 mL) mayonnaise
1 tbsp (15 mL) chopped green onion
Salt and pepper, to taste
4 bagels or English muffins
1/2 cup (125 mL) shredded old Cheddar cheese
Combine eggs, ham, mayonnaise and green onion. Season with salt and pepper. Slice bagels or English muffins in half and toast. Spread egg salad on top and sprinkle with cheese. Grill in toaster oven or under oven broiler until cheese bubbles, or warm in the microwave oven on Medium (50%) for 30 seconds. Serve hot.
Makes 4 servings.
Tips: For quick snacks or meals, cook one dozen eggs at a time. Keep hard-cooked eggs in the refrigerator for up to a week. If peeled, store in an airtight container. To prevent a greyish-green ring around the yolk, do not overcook hard-cooked eggs. Cool immediately under cold running water.
Suggestion for Complete Meal: Serve with a pear and a glass of milk.
Preparation: 10 minutes
Cooking: 5 minutes
Protien: 29.4 g
Sodium: 1154 mg