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simple and delicious! I had to use apple cider vinegar after misplacing the other but it was great. W/ the ingredients I used placed into the WW site recipe builder this came out as 4pts.
I really loved this and have made it several times. Even though it has the same components of a deviled egg,, it is even better! Thanks Dawn, for creating this neat recipe. Roxygirl
I love deviled eggs and egg salad. This is a simple twist on that great idea. So simple and easy. I will be adding chives to the mustard sauce when my herbs are going strong. It's a great addition to egg salad, and will be just as good here. Yum!
I LOVED this recipe. I too used Cider vinegar and about 1/4 - 1/2 of the mustard. (1 tsp was too strong for my taste.) I also topped mine with some paprika and chives. Avocado and tomato would be a nice addition too.Heavenly addition to my quick weekday breakfasts!
This was really good! Instead of layering as is directed I chopped the egg and mixed it with dressing and had an "egg salad" sandwich. I would also decrease the amount of mustard a tad next time. I also added a dash of hot sauce.
Oh, my!!! This was so easy but so delicious. LOVED this recipe! Great flavor.
I haven't tried it yet, but it sounds good, I had to verify the points in the WW recipe builder, and the total points+ came out as 7 for the ingredients found here.<br/>WW whole wheat English muffins 3<br/>Egg 2<br/>Hellman's Half Fat Mayo 2 (that's what we have here)<br/>Total 7 points
This was just as good as good as I hoped it would be. All the yummy flavors of deviled eggs turned into a very satisfying snack. Thanks for posting the recipe.
Recipe was a nice change of pace. Not great, but good. A little too much mustard for my taste, but will make again with a little less plus a dash of worchestershire sauce like I do for my deviled eggs. Based on the new Weight Watchers program, this would be worth 6 points (english muffin - 3, egg - 2, and mayo - 1). Thanks.
I used light english muffins and it was only 4 points! this sandwich was sooo good and filling for lunch!! thanks for the recipe it is definitely a keeper