Egg Salad BLTs

Name: Egg Salad BLTs
Ingredients: 14 cup fat-free mayonnaise; 3 tablespoons green onions, thinly sliced; 3 tablespoons reduced-fat sour cream; 2 teaspoons Dijon mustard, whole-grain; 12 teaspoon fresh ground black pepper; 14 teaspoon lemon rind, grated; 8 large eggs, hard-boiled; 8 slices sandwich bread, toasted; 4 slices bacon, cooked and cut in half crosswise (I used center-cut); 8 slices tomatoes; 4 large boston lettuce leaves

11 ingredients

7 steps

Ingredients

14 cup fat-free mayonnaise
3 tablespoons green onions, thinly sliced
3 tablespoons reduced-fat sour cream
2 teaspoons Dijon mustard, whole-grain
12 teaspoon fresh ground black pepper
14 teaspoon lemon rind, grated
8 large eggs, hard-boiled
8 slices sandwich bread, toasted
4 slices bacon, cooked and cut in half crosswise (I used center-cut)
8 slices tomatoes
4 large boston lettuce leaves

Directions

1

Combine first 6 ingredients in a medium bowl, stirring well.
2

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use.
3

Coarsely chop remaining egg whites and whole eggs.
4

Add eggs to mayonnaise mixture; stir gently to combine.
5

Arrange 4 bread slices on a work surface.
6

Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices and 1 lettuce leaf.
7

Top with remaining bread slices and serve.