View source for BLT Egg Salad

=== Ingredients ===
1/4 cup fat-free {{ingredientlink|name=mayonnaise}}<br>
3 tablespoons thinly sliced {{ingredientlink|name=green onions}}<br>
3 tablespoons reduced-fat {{ingredientlink|name=sour cream}}<br>
2 teaspoons whole-grain {{ingredientlink|name=spicy brown mustard}}<br>
1/2 teaspoon freshly ground black pepper<br>
1/4 teaspoon grated lemon rind<br>

8 hard-cooked large {{ingredientlink|name=eggs}}<br>
4 center-cut {{ingredientlink|name=bacon}}slices, cooked and crumbled

=== Description ===

=== Rating ===
Recipe Rating based on a scale of 1-5:<br>
4 Good; will make again

=== Procedure ===
Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs and bacon to mayonnaise mixture; stir gently to combine.

=== Yield ===
4 servings (serving size: 1 sandwich)

NUTRITION PER SERVING
CALORIES 371(28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); PROTEIN 21.9g; CHOLESTEROL 329mg; CALCIUM 70mg; SODIUM 892mg; FIBER 2.4g; IRON 4mg; CARBOHYDRATE 44g

===Date===
May 20, 2007

=== Source ===
Inspired By:
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625<br>
From Cooking Light
Egg Salad BLTs<br>
Maureen Callahan<br>
Cooking Light, APRIL 2007

=== Prep Time ===


=== Cook Time ===


=== Notes ===
To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge [Cooking Light].

Serve with:
<br>
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted<br>
8 (1/4-inch-thick) slices tomato<br>
4 large Boston lettuce leaves<br>
<br>

[[Category:Salad]]
[[Category:Lunch]]
[[Category:Chicken]]
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