Mexican Egg Salad Melts

Happy Easter!

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Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!


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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