Skinny Hot Egg Salad Bagel

This breakfast recipe is pure eggy bliss! It starts with a really wonderful, skinny egg salad. Next, it’s mounded on top of a toasted bagel thin with tomato and light cheese. Finally, it’s baked in the oven until the cheese is melted. Each serving has 198 calories and 8 grams of fat. If you’re like me, you’ll be making this every week!
Skinny Hot Egg Salad Bagel

Helpful Tips About this Recipe

Makes 2 servings

Healthy Benefits

Eggland’s Best eggs have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 than regular eggs. That said, choose any large eggs you like to use.

Shopping Tips

There are several brands of bagel thins sold in major supermarkets. I used Thomas Everything Bagel Thin. Each has 110 calories and 1 gram of fat.

WW Freestyle SmartPoints
SmartPoints 6-Green
SKINNY FACTS: for 1 serving
198 calories, 8g fat, 2g sat. fat, 173mg chol, 14g prot, 17g carbs, 3g fiber, 422mg sod, 3g sugar
 FACTS: for Freestyle SmartPoints
106 calories, 1g sat. fat, 3g sugar, 5g protein


Skinny Hot Egg Salad Bagel

Skinny Hot Egg Salad Bagel

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Prep Time 30 minutes
Bake Time: 5 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine American
Servings 2
Calories 198 kcal


  • 4 eggs, I like using Egg-Land’s best
  • 1 tablespoon Best Foods Light Mayonnaise (Hellman’s) or your favorite light mayo
  • 1 tablespoon pickle relish
  • 1 teaspoon yellow mustard or spicy brown mustard
  • A little salt and black pepper, to taste
  • 1 bagel thin, I love the everything or choose your favorite, see shopping tips
  • 4 thin slices of tomato
  • 2 tablespoons light cheddar cheese


  • To Cook Eggs: In a small pot, add eggs and cover with water.  Bring to a boil, turn down to simmer, and cook for 20 minutes.  Drain water and place eggs in a bowl of ice water for 30 seconds. You want them to remain warm but not too hot to handle. Remove from water and peel eggs.
  • In a small bowl, using a cheese grater, shred 2 whole eggs and 2 egg whites. Throw away the other 2 yolks or use them in another recipe. Stir in mayonnaise, relish, mustard, and a little salt and pepper, to taste.
  • Preheat oven to 400 degrees.
  • Lightly toast 1 bagel thin. On top of each bagel thin lay 2 thin slices of tomato to each bagel half. Divide the egg salad mixture and place over the tomatoes. Sprinkle each with 1 tablespoon cheese.
  • Place on a baking sheet and bake in oven for about 5 minutes until cheese is melted. Or, heat in microwave until cheese is melted.
  • Plate each and serve at once. 


Serving: 1bagelCalories: 198kcalCarbohydrates: 17gProtein: 14gFat: 8gSaturated Fat: 2gCholesterol: 173mgSodium: 422mgFiber: 3gSugar: 3gBlue Smart Points: 3Green Smart Points: 6Plus Points: 5
Tried this recipe?Let me know how it was!

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