BLT Egg Salad: Difference between revisions

VisualWikitext

@@ Line 1: / Line 1: @@
+=== Ingredients ===
+/4 cup fat-free {{ingredientlink|name=mayonnaise}}<br>
+tablespoons thinly sliced {{ingredientlink|name=green onions}}<br>
+tablespoons reduced-fat {{ingredientlink|name=sour cream}}<br>
+teaspoons whole-grain {{ingredientlink|name=spicy brown mustard}}<br>
+/2 teaspoon freshly ground black pepper<br>
+/4 teaspoon grated lemon rind<br>
+hard-cooked large {{ingredientlink|name=eggs}}<br>
+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>
+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 ===
+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
-/4 cup fat-free mayonnaise
+===Date===
-tablespoons thinly sliced green onions
+May 20, 2007
-tablespoons reduced-fat sour cream
-teaspoons whole-grain Dijon mustard
-/2 teaspoon freshly ground black pepper
-/4 teaspoon grated lemon rind
-hard-cooked large eggs
-(1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
-center-cut bacon slices, cooked and cut in half crosswise
-(1/4-inch-thick) slices tomato
-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>
+(1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted<br>
+(1/4-inch-thick) slices tomato<br>
+large Boston lettuce leaves<br>
+<br>
-Maureen Callahan
+[[Category:Salad]]
-Cooking Light, APRIL 2007
+[[Category:Lunch]]
+[[Category:Chicken]]
+__NOTOC__
+__NOEDITSECTION__