Egg Salad BLTs - Revision history

Jerome at 22:41, 19 October 2024

2024-10-19T22:41:48Z

← Older revision		Revision as of 22:41, 19 October 2024
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	Cooking Light, APRIL 2007<br>		Cooking Light, APRIL 2007<br>
	[[Category:Sandwich]]		[[Category:Sandwich]]
			[[Category:Lunch]]

Jerome at 18:45, 19 October 2024

2024-10-19T18:45:51Z

← Older revision		Revision as of 18:45, 19 October 2024
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	Maureen Callahan<br>		Maureen Callahan<br>
	Cooking Light, APRIL 2007<br>		Cooking Light, APRIL 2007<br>
			[[Category:Sandwich]]
	[[Category:~~Complete~~]]

Jerome at 01:49, 9 December 2007

2007-12-09T01:49:26Z

← Older revision		Revision as of 01:49, 9 December 2007
Line 34:		Line 34:
	Maureen Callahan<br>		Maureen Callahan<br>
	Cooking Light, APRIL 2007<br>		Cooking Light, APRIL 2007<br>

			[[Category:Complete]]

Erin at 15:14, 20 May 2007

2007-05-20T15:14:19Z

← Older revision		Revision as of 15:14, 20 May 2007
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	http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625		http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625

	Egg Salad BLTs		Egg Salad BLTs<br>
	From Cooking Light		From Cooking Light<br>
			<br>
			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.<br>
			<br>
			1/4 cup fat-free mayonnaise<br>
			3 tablespoons thinly sliced green onions<br>
			3 tablespoons reduced-fat sour cream<br>
			2 teaspoons whole-grain Dijon mustard<br>
			1/2 teaspoon freshly ground black pepper<br>
			1/4 teaspoon grated lemon rind<br>
			8 hard-cooked large eggs<br>
			8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted<br>
			4 center-cut bacon slices, cooked and cut in half crosswise<br>
			8 (1/4-inch-thick) slices tomato<br>
			4 large Boston lettuce leaves<br>
			<br>
			Combine first 6 ingredients in a medium bowl, stirring well.<br>

	~~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.~~		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.<br>
			<br>
	~~1/4 cup fat-free mayonnaise~~		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.<br>
	~~3 tablespoons thinly sliced green onions~~		<br>
	~~3 tablespoons reduced-fat sour cream~~		Beer note: A basic guideline of pairing a beverage with food is "like with like," and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. --Jeffery Lindenmuth<br>
	~~2 teaspoons whole-grain Dijon mustard~~		<br>
	~~1/2 teaspoon freshly ground black pepper~~		<br>
	~~1/4 teaspoon grated lemon rind~~		Yield: 4 servings (serving size: 1 sandwich)<br>
	~~8 hard-cooked large eggs~~		<br>
	~~8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted~~		NUTRITION PER SERVING<br>
	~~4 center-cut bacon slices, cooked and cut in half crosswise~~		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<br>
	~~8 (1/4-inch-thick) slices tomato~~		<br>
	~~4 large Boston lettuce leaves~~		Maureen Callahan<br>
			Cooking Light, APRIL 2007<br>
	~~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 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.

	Beer note: A basic guideline of pairing a beverage with food is "like with like," and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. --Jeffery Lindenmuth


	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

	Maureen Callahan
	Cooking Light, APRIL 2007

Erin at 02:20, 14 May 2007

2007-05-14T02:20:41Z

New page

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625

Egg Salad BLTs
From Cooking Light

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.

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 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves

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 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.

Beer note: A basic guideline of pairing a beverage with food is "like with like," and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. --Jeffery Lindenmuth

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

Maureen Callahan
Cooking Light, APRIL 2007