Egg Salad BLTs

By Tamipri

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. Combine mayo, green onions, sour cream, mustard, black pepper, and grated lemon rind in a medium bowl, stirring well.

2. 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.

3. 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 immediately.

Each sandwich=371 calories


Good with Feta Slaw