Egg Salad BLTs

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625

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.

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 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 4 large Boston lettuce leaves

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.

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

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

Maureen Callahan Cooking Light, APRIL 2007