Egg Salad BLTs: Difference between revisions
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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> | ||
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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> | |||
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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> | |||
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> | |||
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> | |||
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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> | |||
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Yield: 4 servings (serving size: 1 sandwich)<br> | |||
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NUTRITION PER SERVING<br> | |||
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> | |||
<br> | |||
Maureen Callahan<br> | |||
Cooking Light, APRIL 2007<br> | |||
[[Category:Sandwich]] | |||
[[Category:Lunch]] | |||
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 |
Latest revision as of 22:41, 19 October 2024
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