BLT Egg Salad

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

_NOTOC_

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