Egg Salad BLTs

READY IN: 35mins
Recipe by rickoholic83

To lighten up this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a zesty edge. Courtesy of Cooking Light. (Recipe includes time to hard-boil eggs.)

Top Review by Kim127

We had these for breakfast. It was a nice little treat! Ok, so no tomato on mine, but I just can't eat them. I liked the addition of sour cream to the egg salad. It added a little extra to the flavor. I liked the green onions too. I only used about 2 tablespoons. Also I used all eight eggs, yolks and all. Thanks for a great breakfast!

Ingredients Nutrition

Directions

  1. Combine first 6 ingredients in a medium bowl, stirring well.
  2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use.
  3. Coarsely chop remaining egg whites and whole eggs.
  4. Add eggs to mayonnaise mixture; stir gently to combine.
  5. Arrange 4 bread slices on a work surface.
  6. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices and 1 lettuce leaf.
  7. Top with remaining bread slices and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a