• Egg Salad BLTs

  Filed under Main Dishes - Sandwiches
  May 24
  
  
  Photo updated April 2012

   
  I really wish that my husband and I could eat lunch together. This would be a perfect lunch sandwich to sit down to during a break from work. Unfortunately, my husband works too far away (with a short lunch break) to be able to come home for lunch. So we settle on eating sandwiches for dinner from time to time.

  When I saw this recipe in my Cooking Light magazine, I knew I wanted to try it. I love BLTs, I love egg salad, so you couldn’t go wrong combining them!! I actually followed this recipe pretty exact, except for using some sourdough we had in the cabinet that needed to be used and some green leaf lettuce instead of Boston. I loved the addition of the lemon rind – it added such a fresh flavor. They were great sandwiches, and made great leftovers for lunch the next day as well!!
   
  

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  Egg Salad BLTs

  Prep Time: 15 minutes

  Total Time: 15 minutes

  Yield: 4 sandwiches

  

  A combination of 2 favorite sandwiches! These sandwiches make a perfect lunch or dinner.

  Ingredients

  • 1/4 c. fat free mayonnaise
  • 3 T thinly sliced green onions
  • 3 T reduced-fat sour cream
  • 2 t whole-grain Dijon mustard
  • 1/2 t freshly ground black pepper
  • 1/4 t grated lemon rind
  • 8 hard-cooked large eggs
  • 8 slices peasant bread or firm sandwich bread, toasted
  • 4 center-cut bacon slices, cooked and cut in half crosswise
  • 8 slices tomato
  • 4 large Boston lettuce leaves

  Instructions

  • Combine first 6 ingredients in a medium bowl, stirring well.
  • Cut 2 eggs in half lenghwise; 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.
  • from Cooking Light

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  1.3

  http://www.tasteandtellblog.com/2007/05/egg-salad-blts/

  Recipe from www.tasteandtellblog.com

  
   

  Original photo from 2007
  

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  Tagged as: bacon, blt, boiled eggs, cooking light, egg salad, recipe, sandwich
  
  2 Comments

2 Responses to “Egg Salad BLTs”

1. Around the Web | said on April 5th, 2012 at 4:01 am

   [...] actually first posted about these sandwiches back in 2007, when this blog was still such a baby. I couldn’t get this sandwich out of my head – [...]

2. Saturdays with Rachael Ray - Cream of Chicken & Leeks on Buttered Toast | said on April 28th, 2012 at 4:02 am

   [...] only for them never to see the light of day again. I’ve already re-made a few, like these Egg Salad BLTs and this Prosciutto Stuffed Chicken.  And there are so many that I want to make again, like this [...]

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