Egg Salad BLTs

Egg Salad BLTs

Lemon juice and sour cream give a little bite to this classic egg salad, so it can better keep up with the crisp, meaty Benton's Bacon on top.

Eggs salad H&F Bread Co. sourdough bread

4 servings (serving size: 1 sandwich)


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) H&F Bread Co. sourghdough sliced, toasted
4 slices Benton's Bacon, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves


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.




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