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Egg Muffin

Rated : 
 by 3 people
Makes: 1 servings View Nutrition Facts


  • 1 whole-wheat English muffin
  • 1 tablespoon  light mayonnaise
  • 1 hard-cooked egg, peeled and sliced
  • 1 slice tomato
  • Black pepper


1. Toast the muffin and spread mayonnaise on one half. Layer with the sliced egg and tomato, sprinkle with salt and pepper, close the sandwich, and serve. (Unpeeled hard-cooked eggs can be refrigerated for up to 1 week.)

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