Egg Salad English Muffins

• 12 whole Eggs
• 12 slices Bacon, Cooked And Crumbled
• 1- 1/2 cup Grated Cheddar
• 1 cup Light Mayonnaise
• 1 Tablespoon Dijon Mustard
• 4 dashes Worcestershire Sauce
• 1/2 teaspoons Garlic Powder
• 6 whole English Muffins, Halved And Lightly Toasted

1. 1.
2. Add the eggs into a pot of cold water and bring to a boil.
3. When the water comes to a boil, set timer for 10 minutes and continue cooking until the timer goes off.
4. 2.
5. Immediately drain off water and add cold water into the pot with the eggs to stop cooking.
6. You can add some ice too; keep them in the water until eggs are chilled.
7. Then put them in the fridge.
8. 3.
9. Peel the cold eggs and add them into a large bowl.
10. Rough cut them then add the rest of the ingredients (except English muffins).
11. 4.
12. Toast the English muffins using your preferred method and set aside.
13. 5.
14. Turn on the broiler to high, and put a rack on the very bottom.
15. 6.
16. Load the English muffins with the egg mixture, put them on a baking sheet and put it under the broiler.
17. 7.
18. Once the top browns to your liking take the pan out of the oven and eat.

eggs, bacon, cheddar, mayonnaise, dijon mustard, worcestershire sauce, garlic, english muffins

Taken from tastykitchen.com/recipes/main-courses/egg-salad-english-muffins/ (may not work)