BLT Egg Salad: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
1/4 cup fat-free {{ingredientlink|name=mayonnaise}}<br> | 1/4 cup fat-free {{ingredientlink|name=mayonnaise}}<br> | ||
3 tablespoons thinly sliced green onions<br> | 3 tablespoons thinly sliced {{ingredientlink|name=green onions}}<br> | ||
3 tablespoons reduced-fat sour cream<br> | 3 tablespoons reduced-fat {{ingredientlink|name=sour cream}}<br> | ||
2 teaspoons whole-grain {{ingredientlink|name=spicy brown mustard}}<br> | |||
2 teaspoons whole-grain | |||
1/2 teaspoon freshly ground black pepper<br> | 1/2 teaspoon freshly ground black pepper<br> | ||
1/4 teaspoon grated lemon rind<br> | 1/4 teaspoon grated lemon rind<br> | ||
8 hard-cooked large eggs<br> | |||
4 center-cut bacon slices, cooked and crumbled | 8 hard-cooked large {{ingredientlink|name=eggs}}<br> | ||
4 center-cut {{ingredientlink|name=bacon}}slices, cooked and crumbled | |||
=== Description === | === Description === | ||
=== Rating === | === Rating === | ||
Recipe Rating based on a scale of 1-5: | Recipe Rating based on a scale of 1-5:<br> | ||
4 Good; will make again | 4 Good; will make again | ||
=== Procedure === | === Procedure === | ||
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===Date=== | ===Date=== | ||
May 20, 2007 | |||
=== Source === | === Source === | ||
Inspired By: | Inspired By: | ||
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625 | http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625<br> | ||
From Cooking Light | From Cooking Light | ||
Egg Salad BLTs | Egg Salad BLTs<br> | ||
Maureen Callahan | Maureen Callahan<br> | ||
Cooking Light, APRIL 2007 | Cooking Light, APRIL 2007 | ||
=== Prep Time === | === Prep Time === | ||
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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 [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 [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:Salad]] | ||
[[Category:Lunch]] | [[Category:Lunch]] | ||
[[Category:Chicken]] | |||
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