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| INGREDIENTS |
| 4 |
hard-cooked eggs, chopped |
| ½ cup |
crushed low-sodium, fat-free saltine crackers |
| ½ cup |
chopped celery |
| 2 tbsp. |
diced pimientos |
| ¾ cup |
fat-free mayonnaise |
| ¼ cup |
non-fat milk |
| ¼ tsp. |
garlic powder |
| ¼ tsp. |
dill, dried |
| ¼ tsp. |
pepper |
| 4 |
English muffins, split and toasted |
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| RECIPE |
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To prepare hard boiled eggs, place eggs in pot with enough cold water to come 1 inch above eggs.
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Bring water to a boil with pot uncovered.
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When water comes to a boil, remove from heat, cover pot with lid and let rest until water cools down.
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Crack, peel and chop.
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Preheat broiler with rack in upper third of oven.
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In a large bowl, whisk together mayonnaise, milk, garlic powder, and dill.
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Place the chopped eggs, crushed crackers, celery and pimientos on top of mayonnaise mixture.
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Fold together gently to combine.
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Place toasted muffins on baking sheet.
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Divide egg mixture evenly over the muffins.
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Broil 4 inches from the heat for 3-4 minutes or until lightly browned.
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
300 |
|
| Total Fat |
7 g |
|
| Sodium |
680 mg |
|
| Total Carbohydrates |
48 g |
|
| Fiber |
5 g |
|
| Protein |
13 g |
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