Ingredients for Egg Salad On English Muffin
- Eggs
- Onion
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- Salt
- Chives
- English Muffins
- 4 cherry tomatoes, halved
- 1/4 cup thinly sliced cucumber
- Handful of salad leaves (e.g., baby spinach, lettuce)
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How to Make Egg Salad On English Muffin
- Hard-boil 3 large eggs. Once cool, peel and finely chop.
- In a medium bowl, gently combine the chopped eggs, red onion, Dijon mustard, mayonnaise, and chives.
- Season generously with salt and freshly ground black pepper.
- For a creamier consistency, stir in 1 tablespoon of water.
- Toast the English muffins until lightly golden brown.
- Spoon the egg salad evenly onto the toasted English muffins.
- Top with halved cherry tomatoes, cucumber slices, and fresh salad leaves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
43g
Fat
44g
Carbs
30g
