Egg Salad BLTs

Egg Salad BLTs
Photo by Lee Harrelson


  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons whole-grain Dijon mustard
  • 4 large Boston lettuce leaves
  • 4 center-cut bacon slices, cooked and cut in half crosswise
  • 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
  • 8 (1/4-inch-thick) slices tomato
  • 8 hard-cooked large eggs
  • + 4 more ingredients
    • ¼ cup fat-free mayonnaise
    • 3 tablespoons reduced-fat sour cream
    • 3 tablespoons thinly sliced green onions
    • ¼ teaspoon grated lemon rind

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 ea...

View full recipe at My Recipes


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