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>


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[[Category:Lunch]]
[[Category:Lunch]]
[[Category:Chicken]]
[[Category:Chicken]]
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