Classic egg salad topped with cheese, then broiled for a warm, melty twist on a traditional sandwich. Creamy, savory, and satisfying—perfect served open-faced or between toasted slices.
Ingredients
3 hard-cooked eggs, chopped 1/4 cup crushed saltine crackers 1/4 cup chopped celery
1 tablespoon diced pimientos 1/2 cup mayonnaise
2 tablespoons milk 1/8 teaspoon salt
1/8 teaspoon garlic salt 1/8 teaspoon pepper
2 english muffins, split and toasted
Directions
In a bowl, combine the eggs, crackers, celery and pimientos. In another bowl, combine the mayonnaise, milk, salt, garlic salt and pepper; mix well. Stir into the egg mixture.
Spoon about 1/3 cup onto each muffin half; place on an ungreased baking sheet. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.
