BLT Egg Salad: Difference between revisions

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http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625
Egg Salad BLTs
Egg Salad BLTs
From 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.
=== Ingredients ===
<nowiki><br>
1/4 cup fat-free mayonnaise<br>
3 tablespoons thinly sliced green onions<br>
3 tablespoons reduced-fat sour cream<br>


1/4 cup fat-free mayonnaise
2 teaspoons whole-grain Dijon mustard<br>
3 tablespoons thinly sliced green onions
1/2 teaspoon freshly ground black pepper<br>
3 tablespoons reduced-fat sour cream
1/4 teaspoon grated lemon rind<br>
2 teaspoons whole-grain Dijon mustard
8 hard-cooked large eggs<br>
1/2 teaspoon freshly ground black pepper
4 center-cut bacon slices, cooked and crumbled
1/4 teaspoon grated lemon rind
<br>
8 hard-cooked large eggs
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
4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves
4 large Boston lettuce leaves
<br></nowiki>
=== Description ===


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 to mayonnaise mixture; stir gently to combine.


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.
=== Rating ===
Recipe Rating based on a scale of 1-5:
4 Good; will make again


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


NUTRITION PER SERVING
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
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===
5.20.2007
=== Source ===
Inspired By:
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625
From Cooking Light
Egg Salad BLTs
Maureen Callahan
Maureen Callahan
Cooking Light, APRIL 2007
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].
=== Category ===
Categories the recipe fits into
[[Category:''Salad'']]
[[Category:''Lunch'']]

Revision as of 01:39, 22 May 2007

Egg Salad BLTs

Ingredients

<br> 1/4 cup fat-free mayonnaise<br> 3 tablespoons thinly sliced green onions<br> 3 tablespoons reduced-fat sour cream<br> 2 teaspoons whole-grain Dijon mustard<br> 1/2 teaspoon freshly ground black pepper<br> 1/4 teaspoon grated lemon rind<br> 8 hard-cooked large eggs<br> 4 center-cut bacon slices, cooked and crumbled <br> 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 <br>

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

5.20.2007


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].

Category

Categories the recipe fits into

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