Total Time
35mins
Prep 15 mins
Cook 20 mins

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.)

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.

Reviews

(4)
Most Helpful

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!

Kim127 February 03, 2008

This was a yummy lunch!! I love blts and love egg salad, too, but had never thought of putting the two together. I used a low fat tortilla instead of bread and turkey bacon to cut down a little more on fat. :) Thanks, rickoholic83! :)

SweetsLady January 08, 2008

I made these because DH and I were craving egg salad, and they were FANTASTIC! Thanks for posting!!

FloridaGrl May 16, 2007

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