Egg Salad BLT
photo by Andi Longmeadow Farm
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄4 cup fat-free mayonnaise
- 3 tablespoons thinly sliced green onions
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons whole-grain Dijon mustard
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 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
- Combine first 6 ingredients in a medium bowl, stirring well.
- Coarsely chop eggs. Add eggs to mayonnaise mixture; stir gently to combine.
- 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.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this as 2 serves but still had enough left over for another serve, the only change I would make is to use half the amount of mayonnaise and sour cream as I found the mix to be a little sloppy for my liking but the flavours were fantastic, very much enjoyed by the DM and myself as a very filling lunch. Thank you kittycatmom, made for All You Can Cook Buffet tag game.
see 7 more reviews
RECIPE SUBMITTED BY
kittycatmom
United States