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Egg Salad BLTs

Yield

4 servings (serving size: 1 sandwich)

Combine crunchy bacon, creamy egg salad, and fresh tomatoes for a quick sandwich. To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.

Ingredients

  • 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

Nutrition Information

  • calories 371
  • caloriesfromfat 28 %
  • fat 11.7 g
  • satfat 4.1 g
  • monofat 4.4 g
  • polyfat 1.4 g
  • protein 21.9 g
  • carbohydrate 44 g
  • fiber 2.4 g
  • cholesterol 329 mg
  • iron 4 mg
  • sodium 892 mg
  • calcium 70 mg

How to Make It

  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