Egg Salad BLT
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 freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 slices firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato , about 1/4 inch thick each
4 large Boston lettuce leaves
Combine first 6 ingredients in a medium bowl, stirring well. Coarsely chop egg whites and egg yolks and add 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.