Egg Salad BLTs

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

Preparation

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