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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'']]
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