Friday, May 06, 2005

Egg Salad BLTs

Egg Salad BLTs (Adapted from CL)

1/4 cup light mayonnaise
3 tablespoons sour cream
3 tablespoons thinly sliced green onions
2 teaspoons grainy mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh grated lemon zest
8 hard-boiled eggs
8 thick slices whole wheat bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato
4 large lettuce leaves

In a medium bowl, stir together mayonnaise, sour cream, green onions, mustard, pepper, salt and zest.

Cut 2 eggs in half and remove the two yolks - discard or save for another use. Coarsely chop the remaining egg whites and whole eggs. Toss chopped eggs into the mayonnaise mixture and gently fold together.

Evenly divide the egg mixture between 4 pieces of the toasted bread. Top each with 2 bacon pieces, 2 tomato slices, 1 lettuce leaf and finish with the remaining toasted bread.

Makes 4 sandwiches.

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