Mexican Egg Salad Melts

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Mexican Egg Salad Melts

Mexican Egg Salad Melts
4 hard cooked eggs peeled and chopped
2 tbsp. plain yogurt or light mayonnaise, or 1 tbsp. of each
2 tbsp. red onion minced
3/4 tsp. Mexican seasoning
2 English muffins split
1/2 of a (7- oz.) can whole green chiles
1 cup Mexican blend cheese shredded
Prep time: 10 minutes, Cook time: 10 minutes

Preheat oven to 450°F. Stir together eggs, yogurt,
onion and Mexican seasoning. Lightly toast English
muffins and place on a foil-covered baking sheet. Top
each with equal amounts of egg mixture, chiles and
cheese. Bake for 10 minutes or until eggs are warmed
and cheese is melted.

Makes 4 servings.
Nutritional Information:
340 calories, 16 g protein, 16 g total fat (8 g sat., 0 g trans), 17 g carbohydrate, 2 g fiber, 2 g sugar, 270 mg cholesterol, 530 mg sodium, 8 points


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