BLT Egg Salad

Egg Salad BLTs

Ingredients

1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream

2 teaspoons whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
4 center-cut bacon slices, cooked and crumbled
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

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

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