BLT Egg Salad: Difference between revisions

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=== 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


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


Egg Salad BLTs
=== Rating ===
From Cooking Light
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)


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.
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


1/4 cup fat-free mayonnaise
===Date===
3 tablespoons thinly sliced green onions
May 20, 2007
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.
=== 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


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.
=== Prep Time ===


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
=== Cook Time ===




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


NUTRITION PER SERVING
Serve with:
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 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>


Maureen Callahan
[[Category:Salad]]
Cooking Light, APRIL 2007
[[Category:Lunch]]
[[Category:Chicken]]
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Latest revision as of 21:46, 20 October 2024

Ingredients

1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain spicy brown mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind

8 hard-cooked large eggs
4 center-cut baconslices, cooked and crumbled

Description

Rating

Recipe Rating based on a scale of 1-5:
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
From Cooking Light Egg Salad BLTs
Maureen Callahan
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:
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves


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