6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon sweet paprika
1/4 cup thinly sliced celery
1 green onion, thinly sliced
4 slices bacon, crisp-cooked and crumbled
4 slices cheddar or Swiss cheese (about 3 oz.)
4 tomato slices (optional)
4 whole wheat English muffins, split and toasted
Cover eggs with cold water in small saucepan and bring just to a
boil over high heat. Cook 1 minute. Remove from heat, cover pan and let
stand 15 minutes. Drain and rinse under cold water or place in bowl and
refrigerate until ready to use. Can be made 1 day in advance. Combine mayonnaise, mustard and
paprika with wire whisk in medium bowl. Season, if desired, with salt
and pepper. Chop eggs, then stir into mayonnaise mixture. Gently fold in
celery, onion and bacon. Arrange muffins on baking sheet, cut-side up, then top 4 halves with
cheese. Broil just until cheese begins to melt. Evenly spread egg salad
on remaining muffin halves, then top with cheese halves.
bacon recipe courtesy of: Hellmann's, adapted from a recipe by Bobby Flay
