BLT Egg Salad: Difference between revisions
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=== 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 | |||
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 === | ||
Revision as of 02:08, 22 May 2007
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
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].
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
