BLT Egg Salad: Difference between revisions
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Egg Salad BLTs | 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 green onions<br> | ||
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8 hard-cooked large eggs<br> | 8 hard-cooked large eggs<br> | ||
4 center-cut bacon slices, cooked and crumbled | 4 center-cut bacon slices, cooked and crumbled | ||
=== Description === | === Description === | ||
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Maureen Callahan | Maureen Callahan | ||
Cooking Light, APRIL 2007 | Cooking Light, APRIL 2007 | ||
=== Prep Time === | === Prep Time === | ||
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=== Notes === | === 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]. | 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 | |||
8 (1/4-inch-thick) slices tomato | |||
4 large Boston lettuce leaves | |||
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=== Category === | === Category === | ||
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[[Category:Salad]] | [[Category:Salad]] | ||
[[Category:Lunch]] | [[Category:Lunch]] | ||
[[Category:Chicken]] | |||