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. minced red onion
3/4 tsp. Mexican seasoning
2 English muffins, split
1/2 of a (7- oz.) can whole green chiles
1 cup shredded Mexican blend cheese

Prep: 10 minutes, Cook: 10 minutes, Serves: 4

1. Preheat oven to 450°F.

2. Stir together eggs, yogurt, onion and Mexican seasoning in a small bowl.

3. 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.

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