About
The Egg Salad Muffin is a wonderfully refreshing lunch that can be made in a hurry! Chopped, savory, hard-boiled eggs are mixed with herbaceous carrot tops and a touch of creamy mayonnaise, all on top of crisp, toasted egg muffins. Sounds wonderful, right?! Egg Salad Muffin is simple but filling and so tasty; not a bad way to start the day!
Ingredients
- 1 whole-wheat English muffin, split
- 1 teaspoon olive oil
- 2 large eggs, hard-boiled, diced
- 1 tablespoon plus 1 teaspoon mayonnaise
- 1 tablespoon carrot tops, chopped (from about 2 medium carrots), can substitute 1/2 teaspoon dill
- 1 large romaine lettuce leaf, shredded
- fresh dill, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat a grill pan or a skillet over medium-high heat.
Step 2 -Brush the cut-sides of the English muffin halves with the olive oil.
Step 3 -Cook the muffin halves on both sides until lightly toasted all over, about 1-2 minutes per side.
Step 4 -In a small bowl, add the diced eggs, the mayonnaise, and the chopped carrot tops and stir to combine.
Step 5 -Divide the lettuce between the grilled muffin halves.
Step 6 -Top each of the muffin halves with the egg salad mixture.
Step 7 -Serve garnished with the dill.
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