Egg Salad BLT Sandwich

Tuesday, March 19, 2013 Review by judywrites

This could be a yummy way to use up all the extra hard-boiled eggs from Easter!

Egg Salad BLT


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


  1. Combine first 6 ingredients 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 sandwich immediately.
  4. Beer note: A basic guideline of pairing a beverage with food is “like with like,” and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. –Jeffery Lindenmuth

Thank you Maureen Callahan, Cooking Light and

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