Egg Salad BLT

kittycatmom's Note:

Two of my favorite sandwiches made into one! What could be better than that! This can be made lighter by removing a bit of the egg yolk. Delicious sandwich! Found on Cooking Light.com

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ¼ cup fat-free mayonnaise
• 3 tablespoons thinly sliced green onions
• 3 tablespoons reduced-fat sour cream
• 2 teaspoons whole-grain Dijon mustard
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon grated lemon rind
• 8 hard-cooked large eggs
• 8 slices peasant bread or 8 slices firm sandwich bread , toasted
• 4 slices center-cut bacon , slices cooked and cut in half crosswise
• 8 slices tomatoes
• 4 large lettuce leaves

Directions:

1. Combine first 6 ingredients in a medium bowl, stirring well.
2. Coarsely chop eggs. Add eggs to mayonnaise mixture; stir gently to combine.
3. Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
4. Enjoy!

Reviews

[Andi of Longmeadow Farm]

EGG sa-lent!! Perfect sandwich (although I used a submarine roll) for a fall day where leaves are swept over the land, and coolness surrounds the limbs of every tree. I didn't change anything - and we loved this! Thanks for posting!!

[Kittencalskitchen]

Excellent sandwich, thank you Kitty, I love the addition of the lemon rind, served this on toasted pumpernickle bread and was thoroughly enjoyed

[Bobbie]

Excellent sandwich! What a great way to jazz up your run of the mill egg salad sandwich. I think I'm spoiled now FOREVER!