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.
4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves
How to Make It
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 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.
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
Last time I made egg salad, it was so bland that I decided I no longer liked egg salad. Then I came across this recipe. Oh my gosh, it is great! I made tea sandwiches instead of regular sandwiches. I took a big batch of them to a potluck and they were gone in a flash. This is my new Go To recipe for egg salad.
The egg salad itself was nothing special, although we did like the hint of lemon. (We did not find it too lemony like othe reviewers.) The idea of combining an egg salad sandwich with a blt is great -- yum! I served the sandwiches with roasted sweet potato wedges and pickles.