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Egg Salad BLT | www.tasteandtellblog.com

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!!

Egg Salad BLTs
Prep time
Total time
A combination of 2 favorite sandwiches! These sandwiches make a perfect lunch or dinner.
Serves: 4 sandwiches
  • ¼ c. fat free mayonnaise
  • 3 T thinly sliced green onions
  • 3 T reduced-fat sour cream
  • 2 t whole-grain Dijon mustard
  • ½ t freshly ground black pepper
  • ¼ 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
  1. Combine first 6 ingredients in a medium bowl, stirring well.
  2. 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.
  3. Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with ½ cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
  4. from Cooking Light


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