Egg Salad BLT

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.

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