BLT Egg Salad: Difference between revisions

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Egg Salad BLTs
=== 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 Dijon mustard<br>
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===
5.20.2007
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


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Serve with:
Serve with:
<br>
<br>
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted<br>
8 (1/4-inch-thick) slices tomato
8 (1/4-inch-thick) slices tomato<br>
4 large Boston lettuce leaves
4 large Boston lettuce leaves<br>
<br>
<br>
=== Category ===
Categories the recipe fits into


[[Category:Salad]]
[[Category:Salad]]
[[Category:Lunch]]
[[Category:Lunch]]
[[Category:Chicken]]
[[Category:Chicken]]
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__NOEDITSECTION__

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