Egg Salad, Cheese and Bacon on Toasted English Muffins Recipe

Egg Salad, Cheese and Bacon on Toasted English Muffins Recipe

  • 6 large eggs
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sweet paprika
  • 1/4 cup thinly sliced celery
  • 1 green onion, thinly sliced
  • 4 slices turkey bacon, crisp-cooked and crumbled
  • 4 slices Cheddar or Swiss cheese
  • 4 tomato slices (optional)
  • 4 whole wheat English muffins, split and toasted
  1. Cover eggs with cold water in small saucepan and bring just to a boil over high heat. Cook 1 minute. Remove from heat, cover pan and let stand 15 minutes. Drain and rinse under cold water or place in bowl and refrigerate until ready to use. Can be made 1 day in advance.
  2. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, mustard and paprika with wire whisk in medium bowl. Season, if desired, with salt and pepper. Chop eggs, then stir into mayonnaise mixture. Gently fold in celery, onion and bacon.
  3. Arrange muffins on baking sheet, cut-side up, then top 4 halves with cheese. Broil just until cheese begins to melt. Evenly spread egg salad on remaining muffin halves, then top with cheese halves.
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