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Egg Salad BLTs
Nb persons: 4
Yield: 1 sandwich
Preparation time:
Total time:
Source: The Best of Cooking Light Great Plates Jan. 2009
| 1/4 c. | fat-free mayonnaise |
| 3 Tb. | thinly sliced green onions |
| 3 Tb. | reduced-fat sour cream |
| 2 tsp. | whole-grain Dijon mustard |
| 1/2 tsp. | freshly ground black pepper |
| 1/4 tsp. | grated lemon rind |
| 8 | hard-cooked eggs |
| 8 (1 1/2 oz.) slices | firm sandwich bread, toasted |
| 4 | center-cut bacon slices, cooked and cut in half crosswise |
| 8 (1/2 " thick) | slices tomato |
| 4 | large Boston lettuce leaves |
1. Combine mayo, green onions, sour cream, mustard, black pepper, and grated lemon rind in a medium bowl, stirring well.
2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole 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 immediately.
Each sandwich=371 calories
Good with Feta Slaw
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